• Sharon Rhys

Vegetable Tian

Updated: Oct 3, 2019

Looking for ways to make a comforting yet impressive dish? Vegetable Tian roasted with hearty tomato sauce may be the answer.


Many of us would probably call this dish ratatouille. However, this is actually called a vegetable tian where vegetables are cooked in an earthenware dish.


Otamot Foods gifted me their delicious essential sauce and it was just perfect for this classic French dish. I first added the hearty delicious sauce with herbs to the baking dish and used a combination of zucchini, yellow squash, vine tomatoes, eggplant and sweet potatoes to fill the dish. Pop this baby in the oven for an hour and voilà we have ourselves a satisfying main dish. It was that convenient and easy!


To make this a complete meal, I grated some vegan parmesan cheese over the dish and serve it with pasta. The great thing about this dish is that you can make more to reheat the following day.



VEGETABLE TIAN

Makes: 8" x 8" dish


Ingredients


Sauce

1 cup tomato sauce @otamotfoods

1 tsp. sea salt or to taste

4 basil leaves (chiffonade)

¼ tsp. thyme

¼ tsp. oregano

¼ tsp. rosemary

¼ tsp. cayenne pepper


Steps

  1. Mix all sauce ingredients until well combined. Set aside.

Vegetables

1 medium zucchini

1 medium yellow squash

7–8 vine tomatoes

1–2 medium Japanese eggplant / Italian eggplant

1–2 medium sweet potatoes


Steps

  1. Slice all vegetables to be of equal thickness ~ ¼” (see Notes). Set aside.


Additional Ingredients

extra virgin olive oil

½ tsp. sea salt

black pepper to taste

vegan parmesan @violife_foods_usa


Steps

  1. Preheat the oven to 350°F.

  2. To an 8”x8” baking dish, add the sauce spreading it evenly.

  3. Next, layer and arrange the sliced vegetables on top of the sauce in alternating colors.

  4. Brush the top and exposed vegetables with olive oil.

  5. Sprinkle the top with sea salt and black pepper to taste.

  6. Place the vegetable tian in the oven and bake for ~1 hour.

  7. After 1 hour, remove the dish from the oven.

  8. Then, grate the cheese over the top. Serve with pasta or grain.


NOTES

  • When buying the vegetables, select them so that they are about the same size in width. If this is not possible, you may have to half or trim the vegetables so that they are of the same size. For e.g. Italian eggplant tends to be rather huge hence you may need to half or quarter it. The aforementioned steps are taken into consideration for even cooking.





Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys