Mediterranean Vegetable Tian
A stunning baked gratin of thinly sliced summer vegetables layered with tomato sauce and herbs. Crispy-edged and tender inside, it's rustic French-Mediterranean comfort food that looks far more impressive than it is to make.
- Total time
- 50 min
- Servings
- 4
- Calories
- 245
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F.
Step 2
Slice zucchini, squash, and eggplant lengthwise into thin 1/8-inch slices.
Step 3
Slice tomatoes and plum tomatoes into thin rounds.
Step 4
Dice onion finely and mince garlic cloves.
Step 5
Coarsely chop fresh thyme leaves and tear basil leaves.
Step 6
Rub a 9x13-inch baking dish with 1 tablespoon olive oil.
Step 7
Spread diced onion and minced garlic across the bottom of the dish.
Step 8
Scatter half the thyme over the onion-garlic layer.
Step 9
Arrange zucchini, squash, eggplant, and tomato slices in overlapping rows.
Step 10
Season the vegetable layer with salt and pepper.
Step 11
Drizzle remaining 3 tablespoons olive oil over the vegetables.
Step 12
Sprinkle grated Gruyère cheese and remaining thyme evenly over top.
Step 13
Bake uncovered for 35–40 minutes until vegetables are tender and top is golden.
Step 14
Remove from oven and scatter fresh basil over the tian.
Step 15
Rest for 5 minutes before serving warm or at room temperature.
Tools you’ll need
- 9x13-inch baking dish
- sharp knife
- cutting board
- measuring spoons
- oven
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