Vegetable Tian

Vegetable Tian

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 8.3 g
  • Cholesterol: 15.0 mg
  • Sodium: 229.9 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.4 g

View full nutritional breakdown of Vegetable Tian calories by ingredient
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this recipe was posted on facebook. this recipe was posted on facebook.
Number of Servings: 4


    1 Tbsp. olive oil
    1 medium yellow onion
    1 tsp. minced garlic
    1 medium zucchini
    1 medium yellow squash
    1 medium potato
    1 medium tomato
    1 tsp. dried thyme
    to taste salt & pepper
    1 cup shredded Italian cheese


STEP 1: Preheat the oven to 400°. Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FLUFFYWONKENOBE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I love, Love, LOVE this recipe. I make it all the time, but I substitute sweet potato and jicama for the white potato and sometimes, I use gruyere cheese. No matter how I make it, it is always GREAT! Thank you! One correction--it is only enough for ME! - 2/14/14

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  • Par cook the potato so it finishes at the same time as the soft veggies. - 6/9/19

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  • Yummy. - 5/22/18

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  • This is a good classic recipe and is so pretty too with the green, red and yellow colors. Love to make this and usually use much less cheese or even just a sprinkle of parmesan cheese on top with the herbs. Great recipe. Thank you - 9/26/16

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