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Vegetable Tian

Savory Vegetable Tian: Elevate Your Comfort Cooking Game

Delight in a hearty Vegetable Tian, layered with seasonal vegetables and Gruyere cheese for comfort food perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Baking
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetable Base
  • 1 medium Butternut squash peeled and sliced
  • 2 large Russet potatoes peeled and sliced
  • 2 medium Zucchini sliced
  • 2 medium Tomatoes diced
Flavor Boost
  • 1 large Red onion sautéed
  • 2 cloves Garlic minced
  • 1/4 teaspoon Crushed red pepper flakes
  • 1/2 cup Dry red wine
Seasoning
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon Sea salt or Himalayan pink salt
  • 1/2 teaspoon Coarsely ground pepper
Crunchy Topping
  • 1 cup Panko bread crumbs
  • 1 cup Gruyere cheese shredded
  • 2 tablespoons Clarified butter or ghee melted

Equipment

  • Oven
  • baking dish
  • knife
  • cutting board
  • sauté pan

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Sauté the red onions in olive oil over medium heat until translucent, about 5-7 minutes.
  3. Add the minced garlic and crushed red pepper flakes, cooking for an additional minute.
  4. Pour in the dry red wine and let it reduce slightly for another 2-3 minutes.
  5. Slice the butternut squash, russet potatoes, and zucchini into thin rounds.
  6. Layer the sliced butternut squash, potatoes, zucchini, and diced tomatoes in a greased baking dish.
  7. Drizzle the sautéed onion mixture over the layered vegetables.
  8. Sprinkle fresh lemon juice, herbes de Provence, sea salt, and coarsely ground pepper over the top.
  9. Combine the shredded Gruyere cheese, panko bread crumbs, and melted clarified butter or ghee in a bowl.
  10. Spread the cheesy mixture evenly across the top of the gratin.
  11. Bake in the preheated oven for about 45 minutes or until the top is golden brown and the vegetables are tender.
  12. Cool slightly before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 35mgCalcium: 200mgIron: 3mg

Notes

Slice vegetables uniformly for even cooking. Allow to cool slightly before serving to help layers set.

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