Ina Garten Vegetable Tian Recipe
Ina Garten’s vegetable tian is a layered vegetable bake that includes potatoes, zucchini, and tomatoes, all sliced thin and arranged over a base of caramelized onions. It’s seasoned with thyme, olive oil, and garlic, then topped with grated cheese and baked until tender and golden. It resembles the classic French ratatouille or gratin, but with a more structured, artful look.
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
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2 tablespoons olive oil
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1 large yellow onion, sliced
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2 garlic cloves, minced
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1 medium zucchini, thinly sliced
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1 medium yellow squash, thinly sliced
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1 medium Yukon gold potato, peeled and thinly sliced
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2 medium plum tomatoes, thinly sliced
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1 teaspoon fresh thyme (or ½ teaspoon dried)
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Kosher salt and freshly ground black pepper
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½ cup grated Gruyère or Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a round or oval baking dish with olive oil.
In a medium skillet, heat olive oil over medium heat. Add sliced onions and cook for 8–10 minutes until soft and golden. Stir in garlic and cook for another 1 minute. Spread this mixture evenly in the bottom of the baking dish.
Using a sharp knife or mandoline, slice the zucchini, yellow squash, potato, and tomatoes into thin, uniform rounds.
Arrange the vegetable slices alternately (zucchini, squash, potato, tomato) in a spiral or row pattern over the onion base. Stand them upright for a visually appealing tian.
Sprinkle the vegetables with salt, pepper, and thyme. Drizzle lightly with olive oil to coat the tops.
Cover the dish with foil and bake for 35–40 minutes until the vegetables are tender.
Uncover and sprinkle the grated cheese over the top. Return to the oven for another 15–20 minutes, or until the cheese is golden and bubbly.
Let the tian sit for 5–10 minutes before serving to allow flavors to settle and make slicing easier.