Budget Bytes

11 August 2011

summer vegetable tian

$6.60 recipe / $1.10 serving
Why can't vegetables be plentiful and yummy all year long? I don't know but I intend to enjoy them while they're around!

I like to enjoy vegetables and their natural subtle flavors. I'm not all for frying or smothering with thick, rich sauces... but sometimes, I want something a little more. This vegetable tian lands half way between both worlds. The vegetables are sliced thin, seasoned only with a little salt, pepper, and thyme and then topped with just a small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness. It's veggie-tastic.

Creamy cheeses work really well with this dish but I happened to have a four cheese Italian blend on hand so I used that.

Vegetable Tian

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Total Recipe cost: $6.60
Servings Per Recipe: 6
Cost per serving: $1.10
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

INGREDIENTS COST
1 Tbsp olive oil $0.11
1 medium yellow onion $0.70
1 tsp minced garlic $0.08
1 medium zucchini $0.71
1 medium yellow squash $0.85
1 medium potato $0.91
1 medium tomato $1.65
1 tsp dried thyme $0.05
to taste salt & pepper $0.05
1 cup shredded Italian cheese $1.49
TOTAL $6.60

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

STEP 2: While the onion and garlic are sauteing, 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.

vegetable tian


Step By Step Photos


whole vegetables
This is what I started out with: tomato, potato, onion, zucchini, yellow squash, and garlic.

onion garlic
Dice the onion and get it cooking with the garlic and olive oil in a skillet.

sliced veggies
Meanwhile, slice the veggies very thin. (I didn't dare try to use my mandolin again!)

cooked onions
When the onions are soft and translucent, place them in the bottom of a baking dish (8x8 or round pie size). I sprayed the inside of my dish to make sure nothing would stick... I have a hunch that rubbing it with butter would add amazing flavor but I didn't think of that till just now.

line vegetables
Alternate the vegetables in the dish. They don't have to be pretty. I started out with it looking nice and in a distinct pattern but then I realized that I had a bunch left over and just started jamming them in there... I didn't want to waste any precious veggies. It all worked out in the end. Oh yeah, sprinkle generously with salt, pepper, and thyme. GENEROUSLY.

baked tian
Cover the dish with foil and bake in a preheated 400 degree oven for 30 minutes. Remove the foil, sprinkle with cheese and bake for another 15-20 minutes or until the cheese is nice and golden brown. ENJOY!

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136 Comments:

  • At August 11, 2011 at 8:03 PM , Anonymous Anonymous said...

    Looks so yummy! Can't wait to go to the farmer's market to find veggies for this!! :)

     
  • At August 11, 2011 at 8:04 PM , Anonymous Tiffany said...

    This looks so yummy! I am definitely going to bookmark it and try it out. My husband isn't really big on meatless meals, but I am thinking that if I slipped some genoa salami in there he'd love it. That would be a perfect one dish meal.

     
  • At August 11, 2011 at 8:53 PM , Anonymous Gila said...

    I want to try this so bad! The potatoes cook in 20 minutes ok?

     
  • At August 11, 2011 at 8:54 PM , OpenID genevievvve said...

    This is beautiful. I love the colors and the visual appeal of all those circles. I agree with you - I wish yummy vegetables were this plentiful all year, and I think you can hardly go wrong roasting any vegetable. Yum!

     
  • At August 11, 2011 at 8:56 PM , Blogger Miss C said...

    Adopted ! I so love your blog ! Will be bringing some of your roasted cauliflower for a neighbourghood brunch tomorrow :)

     
  • At August 11, 2011 at 9:11 PM , Blogger Beth M said...

    Gila, no they cook for about 45 minutes total. 30 min with the foil on top and then another 15 after you add the cheese. Mine were tender but not at all mushy! :) Oh, and you need to slice them very thin.

     
  • At August 11, 2011 at 10:29 PM , Anonymous Anonymous said...

    I know what I'm doing with my organic veggie box next week! Thanks!

     
  • At August 11, 2011 at 11:06 PM , Blogger Justina F. Lee said...

    Yes Yes Yes! I am most DEFINITELY making this next!

     
  • At August 12, 2011 at 12:24 AM , Anonymous Anonymous said...

    I hate to audit you since you're so awesome, but your picture shows 2 sliced tomatoes (not 1). And since when did 1 medium tomato cost $1.65? =P

     
  • At August 12, 2011 at 1:10 AM , Blogger Jen said...

    Depending on the time of year and sales, $1.65 for a single tomato isn't outrageous. Well, the price itself inherently might be, but Beth's estimation of cost isn't.

     
  • At August 12, 2011 at 5:40 AM , Blogger Beth M said...

    Unfortunately, I did pay 1.65 for one tomato :( I remember the cashier punched in the wrong plu for it and so I paid the 2.29/lb price instead of the 1.89/lb. price of the one I had. ..but I didn't feel like correcting her. 1.89/lb is still pretty pricy for tomatoes!

    The picture looks like two because I actually cut it in half before slicing into rounds :) The diameter was quite a bit larger than the squash so I tried to compensate by halving it. It didn't really work but in the end it didn't matter!

     
  • At August 12, 2011 at 5:41 AM , Blogger Beth M said...

    Oh, and I APPRECIATE audits!! I mistype numbers and stuff all of the time so I need extra eyes to proof read me :)

     
  • At August 12, 2011 at 7:04 AM , Anonymous Lainer said...

    Beth, I'm super excited about this one. I love my veggies and this is so pretty!

    My husband and I have been making recipes from your site and have loved them. Keep up the good work and know that it is very appreciated!

     
  • At August 12, 2011 at 9:56 AM , Blogger Oregon Sue said...

    What a wonderful recipe! Thanks for posting it. Love your blog!!!

     
  • At August 12, 2011 at 10:49 AM , Blogger The Procrastobaker said...

    I read this from start to finish just thinking 'when is the soonest i can make this a reality?' :) We have so many fresh veggies growing in the garden and i cant WAIT to give this a go with them! This is wonderful and ive never seen anything quite like it, you are quickly turning into one of my all time favourite blogs :)

     
  • At August 12, 2011 at 10:57 AM , Anonymous Katy @ RecipeCan said...

    omg this looks amazing

     
  • At August 13, 2011 at 9:48 AM , Blogger M__E said...

    How is it for leftovers? Do you microwave, or put them in the oven again?

     
  • At August 13, 2011 at 10:04 AM , Blogger Beth M said...

    I just microwaved them since nothing was crispy to begin with. I think the oven would take too long and the cheese would over brown in the process. But, that's just personal preference :)

     
  • At August 13, 2011 at 5:57 PM , Blogger Oregon Sue said...

    Beth, I put a link to your blog on mine this morning.

     
  • At August 14, 2011 at 10:16 AM , Blogger E. Overman said...

    Made this on Friday night, with fresh tomatoes and squash from the garden - it was spectacular!! I might season the onions next time with some fresh herbs (since I have them), since the effect is a half-steam half-roast of the veggies - I think some basil and rosemary would add nicely to the simplicity of the dish. One of my friends who ate with me recommended that, after softening the onions and garlic one could add chicken broth and reduce the resulting sauce until basically gone, just to add a layer of flavor... thanks for the recipe!!

     
  • At August 14, 2011 at 10:46 AM , Anonymous Wendy said...

    This was So delicious, we made it last night. The only thing I had to do differently was use cream cheese instead of italian cheese, because we didnt have italian cheese. It was AMAZING. Oh and I just sliced the onions with the rest of the vegetables. (thats what I get for not printing the recipe beforehand) but even they were still SO good! Thanks :)

     
  • At August 14, 2011 at 9:42 PM , Blogger Jennifer said...

    This has been the second or third recipe that I have tried from your blog. It turned out fantastic! So easy. Perfect recipe to use on all of those farmer's market finds :O)

     
  • At August 18, 2011 at 4:15 PM , OpenID mylovemovement said...

    I tried this, I loved the look and the esthetic. But mine ended up really um soupy! I think there may be something about the cheese I used as everything was all good until I added the cheese... but it was still really good!!!

     
  • At August 20, 2011 at 8:44 PM , Anonymous Anonymous said...

    I'm new to your site but love it so far. I made the Singapore noodles tonight and they were awesome. I have this dish on the menu this week as well as a few more if yours. I'm so glad I found you!

     
  • At August 22, 2011 at 2:21 PM , Blogger Ted said...

    This was good, but a challenge to get all the veggies cooked to done at the same time. Any tips?

    It was definitely good enough to try again. Maybe next time I'll slice the potatoes on the mandolin and make the rest a little thicker. I think sweet potato would be good here too, if that doesn't spoil the summer veg theme.

     
  • At August 23, 2011 at 7:52 PM , Anonymous Anonymous said...

    My oven usually just stores a bunch of junk, but I cleared it out and baked the Tian and a Focaccia (your no-knead recipe, but with chopped serrano integrated in the dough). The Tian + Focaccia along with some sliced turkey and ranch dressing made a bunch of great sandwiches! By the way, tomatoes cost only 69 cents a pound where I live. (I'm the "auditor" from before.)

     
  • At August 28, 2011 at 12:06 AM , OpenID smashknits.com said...

    I found your blog via this recipe being pinned and my eyes being drawn to the awesome display and well, I think I'm going to be stuck here for a while now. So many fantastic recipes! Thanks :)

     
  • At September 7, 2011 at 1:38 AM , Blogger Sofia Magliacano said...

    First off I just want to say. I LOVE YOUR BLOG! :) I tried this recipe tonight and it was so fun and yummy. Thank you!

     
  • At September 11, 2011 at 10:19 AM , OpenID emchap.com said...

    I had the same soupiness issue as mylovemovement, but the recipe itself was tasty!

     
  • At September 11, 2011 at 10:31 PM , Anonymous Anonymous said...

    Turned out awesome, Added eggplant too.

     
  • At September 12, 2011 at 1:03 PM , Blogger -bee said...

    This is the first recipe that I have tried since falling in love with your blog. I loved, loved this recipe. It has so many options for left overs! I put them over pasta, pressed on a sandwich, and added tomato pesto to them when I cooked it for a second time. this was so easy and cheap! Thank you!

     
  • At October 3, 2011 at 10:45 PM , Blogger BethAnn said...

    Delish! Turned out better and more delicious than I could have imagined. I had no issues with soupiness, and used Italian Seasoning vs dried thyme. Next time I will wait a little longer for my cheese to brown - I was too anxious to eat it and pulled it out after about 10 minutes on the 2nd cooking round. Thanks, Beth!

     
  • At December 6, 2011 at 12:46 PM , Anonymous Anonymous said...

    I used butter to sauté the onions and it turned out AMAZING.

     
  • At December 12, 2011 at 12:25 AM , Anonymous Cheap WOW Gold said...

    This comment has been removed by a blog administrator.

     
  • At December 28, 2011 at 1:03 PM , Blogger chipper87 said...

    This was amazing!!! Next time I'm doubling it because one pan full wasnt nearly enough after we took that 1st bite! Thank You!!!

     
  • At March 6, 2012 at 2:21 PM , Anonymous Heather said...

    Made and LOVED! Served over couscous with feta. Thanks for the great recipe!! :)

     
  • At March 6, 2012 at 6:37 PM , Anonymous Anonymous said...

    made this last night...not as pretty as yours but it tasted AMAZING!!!!!! Thanks so much for sharing this...will definetly make again.

     
  • At March 12, 2012 at 11:31 AM , Anonymous Carol O. said...

    Beth, you are amazing! Truly. Thanks so much for your awesome recipes. You inspire me not only to cook what you are posting but to try things I NEVER would have come up with otherwise. Your greek turkey burgers were the BEST burgers we've ever had. This recipe looks AWESOME and my girls (5 and 10) are BEGGING to go to the store for veggies. :)

     
  • At March 15, 2012 at 8:41 PM , Blogger Bella said...

    This is in the oven right now! I love all of your recipes, thank you so much for sharing!

     
  • At March 19, 2012 at 7:50 PM , Anonymous Anonymous said...

    Ohhhhhh Thank you ever so much for this delish recipe!!!! OMG!! I made it yesterday night and turned right around and made it again tonight. The entire pan was gobbled up in minutes! My daughter who hates any veggies had thirds. I had no choice to make it again tonight because I loved it soooo much and so did my daughter. I did add even more cheese because I love cheese so much and I let it get more of a toasty brown in the oven. The aroma it gives as it is baking is scrumptious. I simply can't thank you enough :)

     
  • At March 20, 2012 at 11:56 AM , Anonymous Anonymous said...

    seriously...where has your blog been my entire life!?!?!?! you are my new go-to recipe blog! i <3 veggies :)

     
  • At March 25, 2012 at 9:00 AM , Blogger The West Side Gourmet said...

    What a clever presentation of roast veggies.

     
  • At March 27, 2012 at 6:32 PM , Anonymous Anonymous said...

    Made this tonight and it was scrumptious~ My husband commented while it was cooking that it sure smells good. I did not add the potates as we low carb it at our house. We love vegetables and are always looking for new recipes. This is perfect! I might add mushrooms next time, but am wondering if this will just add more liquid? Hmmmm~ Thank you, Beth

     
  • At April 18, 2012 at 6:42 AM , Blogger maurine said...

    I made this last night and it was sooooo good! Thanks for the recipe!

     
  • At April 18, 2012 at 4:07 PM , Blogger seaward said...

    I should've looked at the pictures before I made this. It's fine, but I stuck the veggies through the food processor and they came out sooooo thin, they wouldn't stand upright. I've made so many things from this blog and am always seeming to mess stuff up by not paying enough attention :/

     
  • At April 21, 2012 at 9:55 PM , Anonymous Anonymous said...

    I tried this tonight and had some issues. I sliced the potatoes on the thinnest setting on my mandolin and they were so thin I double stacked them when I put it together which may have been why they didn't cook right (or the fact that I used a 6x10 Pyrex and the veggies might have been packed too tight). I ended up draining liquid off and putting them back in the oven for at least 20 more minutes. Next time I think I will use eggplant and or mushrooms in place of the potato, put slices of onion in between the layers instead of putting chopped onions underneath and add some more seasonings. It turned out well in the end. Thanks for the recipe, Beth. I will definitely be trying more of your recipes.

     
  • At April 22, 2012 at 6:21 PM , Anonymous calgary photographer said...

    Looks good! I am definitely going to have to try this recipe!

     
  • At April 22, 2012 at 6:33 PM , Anonymous Amy d said...

    This ended up on Bountiful Baskets Co-Op's fb page. Always looking for ways to make veggiesin a different way because of the amount of stuff we get. This was so yummy!

     
  • At April 22, 2012 at 8:58 PM , Anonymous Anonymous said...

    Try replacing the potato with eggplant! So Good!

     
  • At April 22, 2012 at 10:55 PM , Anonymous Jean said...

    This is a fantastic recipe! I have made it several times and it is always a hit. I cut everything with a sharp knife and it cooked perfectly. Beautiful colors and great flavors - thank you so much for this healthy dish!!!

     
  • At April 23, 2012 at 7:21 AM , Blogger JennyB said...

    I used Parmesan Cheese and it was delicious.

     
  • At April 24, 2012 at 3:43 PM , Blogger ~C said...

    I'm definitely making this tonight and can't WAIT! I'm thinking a little pesto or balsamic?? mmmmmmmmmmmmmmm.......... ;))

     
  • At April 26, 2012 at 7:13 PM , Anonymous Anonymous said...

    This is sooo yummy! Very different than anything we've had before, we don't have squash very often but we got some in our bountiful basket and I'm so glad I tried this! Thank you so much! My 3 year old even ate it and was mostly happy about it.

     
  • At April 30, 2012 at 12:35 AM , Blogger JennyB said...

    For those of you having issues with it being too watery, I made it once with Parmesan cheese and it was perfect, and once with a mozzarella blend and it was totally soupy.

     
  • At May 2, 2012 at 8:02 PM , OpenID hollieshobbies said...

    Looks divine, can't wait to try it.

     
  • At May 7, 2012 at 3:04 PM , Anonymous Anonymous said...

    I'm from deep south Louisiana, and decided to put my own spin on it.
    I used butter instead of a non stick spray and our southern not so secret ingredient Tony's.
    It was an amazing Cajun spin on your recipe. Thank you so much!

     
  • At May 8, 2012 at 7:19 PM , Anonymous blessedmommyandwife said...

    This was delicious!! My husband said and I quote "I think you just found my new favorite vegetable dish."

     
  • At May 11, 2012 at 9:36 AM , Blogger Pamela said...

    What is the fresh herb sprinkled on top of the cheese? Basil? Parsley?

     
  • At May 11, 2012 at 2:50 PM , Blogger Beth M said...

    Pamela - that was just some extra parsley that I had in the fridge :) I often do that just for the photograph's sake. If you did happen to have some fresh basil, though, it would be fabulous on this dish!

     
  • At May 14, 2012 at 7:49 PM , Anonymous Jean in Baton Rouge said...

    I am also from deep south Louisiana and I used Tony's seasoning in this recipe.I had a few red and green bell pepper strips and I added them, too. Everybody loved it and I will be making it often! Next time I may add a dash of Italian salad dressing.

     
  • At May 15, 2012 at 4:06 PM , Anonymous Stacy @ Stacyverb said...

    I just made this the other night and posted about it on my blog (http://stacyverb.typepad.com/stacyverb/2012/05/budget-bytes-vegetable-tian.html). Thank you for having so many great recipes! I've been telling all my friends about Budget Bytes.

     
  • At May 16, 2012 at 8:23 PM , Blogger Vicki Valenta said...

    I made this for dinner tonight. It's awesome! Thanks.

     
  • At May 16, 2012 at 11:17 PM , Blogger Chey said...

    When I made this it wasn't nearly as pretty as your pic. My husband looked at it strangely. We were both pleasantly surprised how tasty this dish was!! I make it now quite often!! Thank you!!!

     
  • At May 16, 2012 at 11:18 PM , Blogger Chey said...

    When I made this it wasn't nearly as pretty as your pic. My husband looked at it strangely. We were both pleasantly surprised how tasty this dish was!! I make it now quite often!! Thank you!!!

     
  • At May 20, 2012 at 7:58 PM , Blogger Amy said...

    This looks so delicious and is definitely cost effective, but I wish the little price-markup didn't assume that everyone already has olive oil and thyme available. If you run out of those things...prepare to spend triple that nice little six dollar total... Can't wait to try it though! Especially with a little eggplant thrown in there too.

     
  • At May 20, 2012 at 8:05 PM , Blogger Beth M said...

    Amy - Yeah, I know it can seem misleading, but this is the method that restaurants use to calculate the cost of their recipes. Although you may pay upfront for some ingredients, the remainder of the cost gets spread out over the other times you use it. So, if you buy a $6 bottle of olive oil for this recipe, the cost here may go up but then that oil is basically "free" the next 20 times you use it. So, to more accurately represent the cost of a recipe, you just calculate the cost of the actual amount of each item you use, rather than the upfront cost.

    Now, restaurants *also* calculate the cost of the food they have to throw away every day and subtract that from their bottom line. I don't do that, but I do work my hardest to minimize what I throw away. In the end my monthly grocery bill has significantly shrunk :)

     
  • At May 22, 2012 at 10:13 PM , Blogger Tia said...

    I would love to try this in the slow cooker...stacking up instead of sideways...do you think it would work?

     
  • At May 23, 2012 at 5:09 PM , Blogger Beth M said...

    Tia - That *might* work, although I'd be concerned about it getting soupy towards the bottom. Also, I'm not sure how long it would need to cook to prevent the vegetables from over cooking. If you experiment with it, please let us know how it turns out!

     
  • At May 24, 2012 at 10:07 AM , Blogger retro_rose said...

    I've book marked so many of your recipes just now that I had to just stop and bookmark your home page. You're incredible!!!

    WHERE HAVE YOU BEEN ALL MY LIFE!!

    My kitchen is now complete. Who needs a cookbook with awesome bloggers like you?

     
  • At May 25, 2012 at 8:16 AM , Anonymous Anonymous said...

    I'm making this this weekend for company. I've read that people are having issues with the potatoes. Has anyone tried slicing, washing, then putting them in between towels to dry. I make fries that easy and they are so crispy and cook faster. Just a thought. Can't wait to try it.

     
  • At May 25, 2012 at 12:16 PM , Blogger Jessica said...

    This is SO good. My husband said it was one of the best summer dishes he's ever had! Thank you, thank you, thank you!

     
  • At May 27, 2012 at 7:23 PM , Anonymous Trudi said...

    I have made this several times.....my husband just loves it!! Thank you so much for sharing.

     
  • At May 28, 2012 at 10:28 AM , Blogger Donna Ivins said...

    I didn't use the potatoes because after reading the reviews it sounded as though it may not cook properly and replaced it with eggplant and portabello mushrooms. Came out fantastic!

     
  • At May 31, 2012 at 6:03 PM , Anonymous Anonymous said...

    can i freeze this (sans cheese) then bake later?

     
  • At May 31, 2012 at 6:05 PM , Blogger Beth M said...

    Anon - I've never tried freezing this one. It might change the texture some because of the way vegetables break down when frozen, but I'm not completely sure.

     
  • At June 3, 2012 at 12:26 PM , Blogger Carol said...

    I make something very similar (no potatoes or garlic). I've used all kinds of cheese, but one combination I really like is to sprinkle a little more olive oil on the veggies and then top with salt and pepper and a small amount of blue cheese, crumbled, after the first cooking. Doesn't take much cheese with such a highly flavored one. :D

     
  • At June 3, 2012 at 12:27 PM , Blogger Carol said...

    I make something very similar (no potatoes or garlic). I've used all kinds of cheese, but one combination I really like is to sprinkle a little more olive oil on the veggies and then top with salt and pepper and a small amount of blue cheese, crumbled, after the first cooking. Doesn't take much cheese with such a highly flavored one. :D

     
  • At June 5, 2012 at 1:05 PM , Anonymous Michelle said...

    The farmer's market had bags of these veggies on the dollar table Sunday so I picked them up in anticipation of making this meal tonight. Serving it with brussels sprouts and baked flounder.

     
  • At June 8, 2012 at 12:28 PM , Anonymous Anonymous said...

    Made this the other night, Skipped the tomato and added aldredo. Everyone loved it, including my one year old! Great recipe for summer!

     
  • At June 8, 2012 at 8:30 PM , Anonymous Anonymous said...

    Delish!! Even the six year old ate it!! And its healthy and good for the baby on the way!!! Love it love it!!!

     
  • At June 10, 2012 at 11:33 PM , Anonymous brneyedflgrl said...

    You mentioned that normally creamy cheeses would go well with this dish, just curious which ones you would have used in place of the blend mix?

     
  • At June 11, 2012 at 8:11 AM , Blogger Beth M said...

    bmeyedflgrl - I think I was thinking of gruyere cheese. It's pretty creamy and I've seen tian recipes that use it :)

     
  • At June 12, 2012 at 12:34 PM , Blogger Now Serving said...

    LOVE THIS MAKING IT TODAY _ from all the fresh veggies and herbs I've picked from my garden - truly a visual treat!

     
  • At June 14, 2012 at 12:12 AM , Blogger Miss_Vannessa said...

    Found on Pinterest! I wonderfully surprised. This is an awesome dish. I'd just about given up on squash, but this did the trick. I've made it several times - very versatile. Thank you so much for sharing.

     
  • At June 15, 2012 at 4:23 PM , Anonymous JeanneK said...

    Am making this for the 4th time today. LOVE IT!!!Thank you for sharing.

     
  • At June 15, 2012 at 6:40 PM , Anonymous Anonymous said...

    Would if you add Ranch dip seasoning?... anyone think it would work?

     
  • At June 16, 2012 at 1:12 AM , Anonymous Anonymous said...

    Pinned this on Pinterest, and LOVE it!! I love zucchini and squash, but unfortunately they are not my husbands favorite :(. I made this a few weeks ago, and we both agreed this is the best thing I have ever made!! I love that it looks pretty too! I will be making this again tomorrow for a summer barbecue. Thank you so much for the awesome recipe!!

     
  • At June 18, 2012 at 7:30 PM , Anonymous Anonymous said...

    I made this for my parents today! My whole family really liked it. I added eggplant and used Butternut squash instead of yellow squash because they did not have any of the yellow variety at the store. It worked good except it had a pit with seeds so I had to do some improvising. I put a flavoured goat cheese on half of the veggies and a Tex Mex blend on the other. My family found that they liked the goat cheese better as it gave the dish more flavour!
    I will definitely be making this dish again!! .... there were NO leftovers.

     
  • At June 18, 2012 at 9:06 PM , Blogger Rae Gross said...

    Use heirloom tomatoes for a fuller flavor :)

     
  • At June 19, 2012 at 8:49 AM , Anonymous Anonymous said...

    I made this last night to go with some grilled chicken and it was so good! I left out the potato (didn't have one), and used fresh rosemary from my garden in place of the thyme. Even my husband enjoyed it, and he's not a big veggie eater. Thanks for the recipe!

     
  • At June 20, 2012 at 9:52 AM , Anonymous Anonymous said...

    Made this last night and it's pretty wonderful, except I found the thyme to be a bit overbearing. I think next time I'll use an Italian seasoning mix or maybe fresh basil from my Aero-Garden instead. But it's definitely on my favorites list. I also used a combination of mozzarella and Parmesan cheese for added flavor.

     
  • At June 21, 2012 at 6:23 PM , Anonymous Anonymous said...

    didn't like the zucchini in this dish. it became mushy...also don't know what italian cheese means?

     
  • At June 21, 2012 at 6:25 PM , Blogger Beth M said...

    A lot of brands sell an "Italian Cheese" mix of shredded cheese in a bag. It's usually asiago, parmesan, mozzarella, and another cheese that I can't remember :P

     
  • At June 21, 2012 at 10:35 PM , Anonymous Valerie said...

    My hubby and I both tried this tonight and it was amazing! I found this recipe off of Pinterest and it has got to be our favorite recipe that we have made so far and I have tried a lot of them! We used the Kraft shredded Italian Cheese. I think we want to try adding bread crumbs on top for an added bonus next time. I wish I would have found tomatoes, potatoes, zucchini and yellow squash that were similar in size since mine were all different sizes and didn't look as pretty as yours. Thanks for a yummy recipe that we will be adding to our dinner rotation.

     
  • At June 23, 2012 at 1:14 AM , Anonymous Jean said...

    I have made this recipe several times and it has always been a winner. I've used Roma tomatoes and sometimes added a few strips of bell pepper (any color) and mushrooms but I always use the basic ingredients, too. My one permanent additional is Tony Chachere's seasoning or Slap Ya Mama. Thank you so much for this great recipe.

     
  • At June 23, 2012 at 7:04 PM , Anonymous SherryE said...

    I'm making it right now...I also added mushrooms and feta to the mix...can't wait!

     
  • At June 23, 2012 at 11:47 PM , Anonymous Didi said...

    Absolutely wonderful! Presentation was amazing and it was enjoyed at dinner tonight. I used sharp cheddar as I didn't have an Italian blend cheese. I also used a cream cheese based sauce to drizzle over the top before serving!

     
  • At June 25, 2012 at 8:55 PM , Anonymous Adriana @Vzla said...

    Hello!!! Im waiting in front the owen for the vegetable to be ready!! Thxs from Venezuela!!! :D

     
  • At July 3, 2012 at 3:52 PM , Anonymous Anonymous said...

    Yes indeed! I just sliced all my veggies and reviewing the recipe to make sure everything is right. I plan to add a couple of dollops of neufchatel cheese, cannot WAIT to eat! :D

     
  • At July 4, 2012 at 5:15 PM , Anonymous Anonymous said...

    This awesome. Thanks!!

     
  • At July 5, 2012 at 8:31 AM , Anonymous Anonymous said...

    Gonna make this tonite, overloaded with zuchhini and yellow squash. Thanks for the new idea!

     
  • At July 14, 2012 at 7:15 PM , Anonymous melissa said...

    This was awesome! Didn't use as much cheese but added a little panko when I put the cheese on. Over the top yumminess!

     
  • At July 16, 2012 at 2:34 PM , Blogger bethanee sales said...

    MMM! I just made this for the first time! Absolutely loving the idea :) Only one question: Am I supposed to replace the foil after adding the cheese? I put it into the oven without the foil after adding the cheese, and after 10 minutes it was much more brown than I had wanted. I may have made a boo-boo. It tasted GREAT, but would've liked for it to look as pretty as yours as well.

     
  • At July 16, 2012 at 3:03 PM , Blogger Beth M said...

    Bethanee - I actually did not replace the foil because I wanted my cheese to brown, but maybe your oven runs a little hotter than mine :) You can just wait to add the cheese at the last minute or at least a little bit later than you did this last time and that should correct the problem.

     
  • At July 17, 2012 at 7:18 PM , Anonymous Anonymous said...

    Absolutely LOVE this recipe! I just made it exactly how it says except I added extra squash, zucchini, tomatoes and potatoes and baked in a 9x13. I didn't have thyme so I improvised with basil
    Instead and it turned out very well. I do have to admit I was scared that the potatoes wouldn't be done enough but they turned out perfect. I highly recommend this dish and I'm already gushing to all my friends, thanks for the post!!!
    -Stef

     
  • At July 17, 2012 at 8:39 PM , Blogger happeningswithLana said...

    Made it tonight for supper and we loved it. We also made a 9X13 and with 3 people maybe a spoon is left. TFS! Will be making it again.

     
  • At July 17, 2012 at 9:25 PM , Blogger Vicky said...

    This was such a hit and an easy way to get veggies on the table. This dish has easily become a go-to. I love all of the ingredients in this dish, so my tummy was very happy indeed. Thanks for sharing this, and I can't wait to try more!
    PS. I had leftover zucchini & squash after making this dish twice, so I ended up making your zucchini fritters. AWESOME.

     
  • At July 20, 2012 at 12:23 PM , Blogger Tiffany said...

    Made this for lunch today and could've eaten the whole thing! But I'm wondering, are the directions for a convection oven? Mine took WAY longer to get done. The foil was on for 1 hour and 15 minutes before it was tender enough to add cheese. Such a good recipe and great timing because my squash is going crazy in the garden this year!

     
  • At July 20, 2012 at 3:13 PM , Blogger Beth M said...

    Tiffany - I used a conventional oven, but baking times will vary greatly depending on how thick the vegetables are cut. The type of dish used and small variances in oven temperature can also add to the difference that you experienced. But, it sounds like you navigated it well and your dish still turned out great, so I'm glad! :D

     
  • At July 20, 2012 at 8:10 PM , Anonymous Anonymous said...

    Just had this for dinner and YUM-O! Definitely keeping this recipe handy! Thanks!

     
  • At July 26, 2012 at 3:22 PM , Anonymous Laurel said...

    This looks AMAZING! I can't wait to try it! I will post and let you know how it turned out! Thanks for the recipe Beth!

     
  • At July 26, 2012 at 9:28 PM , Blogger Bethany Scofield said...

    Just tried this and it was awesome. Do you mind if I blog it and link back? I layered the veggies around in a round dish and it ended up looking like a flower in the end. Very pretty. Thanks.

     
  • At July 27, 2012 at 5:33 AM , Blogger Beth M said...

    Bethany - Feel free, thanks!

     
  • At July 28, 2012 at 3:12 PM , Anonymous Anonymous said...

    Making this for a potluck BBQ this evening as I type ... Added crumbled bacon and Italian bread crumbs. Smells AWESOME up in here!

     
  • At August 13, 2012 at 5:11 PM , Anonymous sarah said...

    I'm making this for the second time in a week. We loved it. I did chop two tablespoons of butter and added to it before baking. And had to add salt at the table, so tonight I added a little more salt before making. Yummy. It's on my menu for our first Wednesday night dinner at church this fall.

     
  • At August 18, 2012 at 12:31 PM , Blogger melanie s. simmons said...

    Wonderful. I used a food processor to slice everything except the tomato, onion, & garlic. I also added 2T of butter to the onion & garlic. It was perfection!!!!

     
  • At August 18, 2012 at 12:32 PM , Blogger melanie s. simmons said...

    Wonderful. I used a food processor to slice everything except the tomato, onion, & garlic. I also added 2T of butter to the onion & garlic. It was perfection!!!!

     
  • At August 20, 2012 at 6:07 AM , Anonymous Anonymous said...

    Made this last night and it was amazing! I used 1/2 cup freshly grated asiago cheese and everyone had seconds and third helpings!

     
  • At August 20, 2012 at 5:31 PM , Anonymous Anonymous said...

    love it! Hubby does too. Thanks for the idea.

     
  • At August 21, 2012 at 8:45 AM , Anonymous Tara B said...

    Wonderful recipe. I made this last night for my mom who is going through cancer treatments and she is wanting to eat less to no meat. This was our main dish. YUMMY! Thank you this is a new favorite.

     
  • At August 22, 2012 at 7:36 PM , Anonymous Anonymous said...

    I made this recipe tonight!! It was awesome. Everything came out perfect. I used an 11x7 inch glass dish. 30 mins then 10 mins with the cheese. I used a 6 cheese Italian blend and it wasn't watery at all. Plus, I took the seeds and the mushy stuff out of the tomatoes. This is a great recipe. I think I'm going to put it on top of pasta next time with a light cream sauce. Thanks again :)

     
  • At August 23, 2012 at 4:52 AM , Anonymous Anonymous said...

    I made this to accompany our jalapeño oven fried chicken for dinner tonight. It came out perfectly; I did use a different cheese blend to fit what I had on hand, but given the simple nature of the recipe, I don't believe any flavors were compromised. And to think, the man said he didn't eat squash! Lol, his veggies were the first thing to vanish from his plate! My toddler loved it as well. I will definitely be making this again. Thank you for sharing :)

     
  • At September 13, 2012 at 6:54 PM , Anonymous Anonymous said...

    Stumbled across you on Pinterest, we had this for dinner last night and it is now on the regular meal list. I'm in Western Australia and squash isn't too popular so I substituted with Sweet Potato (Yam) and added Pepperoni & Ham to the layers with a sprinkle of parmesan too........a delicious complete meal! Thank you.

     
  • At October 2, 2012 at 10:11 AM , Anonymous PrettyBrownSugar said...

    I made this over the weekend. Unfortunately, I overcooked the veggies, so they came out a bit mushy. I added about 15 minutes to the cooking time...mainly because I was distracted while cooking something else...lol On a positive note, the flavor is good enough that they are still edible to me. I had it as a side dish to your pan lasagna recipe--yeah I know, odd combination, but it tasted great to me.

     
  • At October 13, 2012 at 1:57 PM , Anonymous Anonymous said...

    Love, love, LOVE this!! Have made a couple of times. . .once to take for a friend, and her 3 & 5 year olds kept asking for more! Have used Penzey's Bouquet Garni & Sunny Paris herbs. . .potatoes take some time to cook. . .and yes, this time had a crisis with the mandolin slicer! doh!

     
  • At November 8, 2012 at 3:36 AM , Blogger Jessica Shindo said...

    Tasty stuff, though I looked at it for a good five minutes wondering how to eat it lol. For some reason though, I ended up with a lot of liquid in the bottom of the pan like a couple other people. Maybe I didn't cook it long enough (especially since the potatoes were a little undercooked)?

    However, just as is, I think it makes for a better side dish than a main dish, unless you add more things to it. :) I made a nice chicken to go with it (though ended up eating like, 1/3 of the pan anyways haha.

     
  • At January 11, 2013 at 3:37 PM , Anonymous meg. said...

    We made this one weekend to go with hamburgers. Instead of potatoes, we used tatertot crowns, and roughly chopped all the other veggies. was a perfect match for the burgers!

     
  • At March 9, 2013 at 7:45 PM , Blogger Bayushi said...

    For those of us on a low-sodium diet...

    I highly suggest replacing the salt and pepper with either Garlic & Herb or Onion & Herb Mrs. Dash seasoning. It has no sodium whatsoever, and works wonderfully for enhancing the flavor of the vegetables you're trying to enjoy.

     
  • At April 9, 2013 at 7:32 PM , Anonymous Anonymous said...

    this looks AWESOME!!!!!!!!!

     
  • At April 17, 2013 at 5:50 AM , Anonymous Marian said...

    Can this be made ahead? I haven't tried it yet but was thinking of serving for a family gathering. Can I have it all prepared a couple hours early and just leave unrefrigerated (I don't want the potatoes to turn brown) then just bake as directed?

     
  • At April 17, 2013 at 2:44 PM , Blogger Beth M said...

    Marian - Well, I don't suggest leaving any cooked food out at room temperature for more than a couple of hours. But you can certainly assemble the dish ahead of time and then pop it in the oven later.

     
  • At April 18, 2013 at 9:54 AM , Blogger Emily Wing said...

    I made this and loved it so much that I had to feature it on my blog! AMAZING! http://sensiblemusings.blogspot.com/2013/04/summer-vegetable-tian.html

     
  • At May 3, 2013 at 9:10 AM , Blogger Meri Anne said...

    This is super yummy. I'm wondering about freezing it though. I'm considering making it for a meal exchange group I'm part of. Do you think it would be better to assemble, freeze, thaw, bake, add cheese, finish baking OR to assemble, bake, freeze, thaw, add cheese, bake last 15?

     
  • At May 3, 2013 at 1:58 PM , Blogger Beth M said...

    Meri Anne - I think I would assemble, freeze, bake, then add cheese during the last 15. :)

     
  • At May 6, 2013 at 3:03 PM , Anonymous Anonymous said...

    can i substitute sweet potato for regular potato??

     
  • At May 6, 2013 at 4:17 PM , Blogger Beth M said...

    Sweet potato would probably work fine.

     

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