In need of a super star side? Try this impressive vegetable tian. Tian is a French dish named after the pan it is made in. Typically it has thinly sliced veggies arranged in layers, seasoned with herbs and baked in a flaky golden crust.

These alternating layers make for a beautiful side that looks as good as it tastes.

Some versions keep it light (like this one) while others add cheese or breadcrumbs for a little razzle dazzle. Both ways are sure to take your boring veggies to the next level. Check the notes at the bottom for tips on adding the breadcrumbs or cheese.

If you have a mandolin , grab it. It will be your best friend for slicing your vegetables. A mandolin allows all of your slices to be uniform in thickness. This helps with ensuring everything cooks evenly as well as cuts your prep work effort in half, if not by more.

Depending on the thickness of your slices and the size of your pan the amount of veggies you need may vary.

PS- the recipe for the salmon in the video is *here*

Vegetable Tian

Course: SidesDifficulty: Medium
Prep time

25

minutes
Cooking time

40

minutes
Total time

1

hour 

5

minutes

Layers of colorful veggies, plenty of herbs, and a touch of olive oil come together for a simple yet impressive side dish.

Ingredients

  • 1 pre-made pie crust

  • 2 Tbs pesto

  • 1-2 eggplants

  • 1-2 zucchini

  • 4-5 carrots

  • 1-2 yellow squash

  • 2 Tbs olive oil

  • 2 Tbs fresh herbs (I used rosemary, parsley and thyme), finely chopped

  • Salt and pepper to taste

  • 1-2 tsp Italian seasoning

Directions

  • Preheat the Oven and Prep the Veggies
    –Preheat the oven to 375°F
    – Remove the ends and thinly slice all of the vegetables long ways.
  • Assemble the Vegetables
    – Roll out and place the pre-made pie crust in the bottom of a pie tin. Spread the pesto on the pie crust and begin assembling the vegetables in a spiral. It is easiest to start in the center and work your way out in a spiral. Alternate the vegetables and slightly overlap the ends of each slice to secure the last until the crust is filled.
    -If you have extra pie crust you can use it to decorate the edge of your tian. This is not a necessary step but I added a rope border to mine pie for a decorative touch.
  • Brush with Herbs
    – In a small bowl mix the olive oil, chopped herbs, Italian seasoning, salt, and pepper to create a paste. Brush this mixture evenly over the vegetables.
    -If you are adding cheese, now is the time *see notes below.
  • Bake
    — Place in the oven and bake for 40-45 minutes, or until the vegetables are tender and the edges of the crust are golden brown.
    -Let cool for a few minutes before slicing so the tian holds its shape. Enjoy warm!

Recipe Video

Notes

  • If you want to add cheese, sprinkle about 1/2 cup of grated Parmesan, Gruyere, or mozzarella over the vegetables before baking for a golden, melty finish. You can also mix a little cheese into the olive oil and herb paste for extra flavor.
  • For breadcrumbs, use about 1/4 cup of seasoned or plain breadcrumbs and sprinkle them over the top in the last 10-15 minutes of baking so they get crispy without burning. If you want an even crunchier topping, mix them with a little olive oil or melted butter before adding.