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
- 2 medium zucchini
- 1 medium yellow summer squash
- 1 small eggplant
- 3 medium plum tomatoes
- 1 small yellow onion
- 3 cloves garlic cloves
- 1 tablespoon fresh thyme
- 2 tablespoons fresh basil
- ¾ cup Gruyère cheese, grated
- 4 tablespoons olive oil
Instructions
- 1
Preheat oven to 400°F.
- 2
Slice zucchini, squash, and eggplant lengthwise into thin 1/8-inch slices.
- 3
Slice tomatoes and plum tomatoes into thin rounds.
- 4
Dice onion finely and mince garlic cloves.
- 5
Coarsely chop fresh thyme leaves and tear basil leaves.
- 6
Rub a 9x13-inch baking dish with 1 tablespoon olive oil.
- 7
Spread diced onion and minced garlic across the bottom of the dish.
- 8
Scatter half the thyme over the onion-garlic layer.
- 9
Arrange zucchini, squash, eggplant, and tomato slices in overlapping rows.
- 10
Season the vegetable layer with salt and pepper.
- 11
Drizzle remaining 3 tablespoons olive oil over the vegetables.
- 12
Sprinkle grated Gruyère cheese and remaining thyme evenly over top.
- 13
Bake uncovered for 35–40 minutes until vegetables are tender and top is golden.
- 14
Remove from oven and scatter fresh basil over the tian.
- 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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