Roasted vegetable tianPublished on March 4, 2017

Photo by: Mark Holleron

Named for the shallow French Provençal earthenware dish in which it’s usually prepared, a tian is a delicious way to showcase vegetables during the cold winter months. Using any vegetable combination you like – just be sure to slice everything thinly – you can make your tian in a large casserole dish or as individual tians in small oven-safe ramekins. This dish can be assembled and refrigerated a day or two ahead and baked just before serving.


1 tbsp (15 mL) olive oil
1 large apple, cored and cut into 1/4 inch slices
1 green zucchini, cut into 1/4 inch slices
1 yellow zucchini, cut into 1/4 inch slices
1 slender (Chinese) eggplant, cut into 1/4 inch slices
1/2 cup (125 mL) thinly sliced butternut squash, 
cut to same size as other vegetables
1 shallot, minced
1/2 tsp (2.5 mL) coarse salt
1/2 tsp (2.5 mL) ground black pepper
1/2 tsp (2.5 mL) dried basil
1 tbsp (15 mL) balsamic
2 tbsp (30 mL) olive oil
1 tsp(5 mL) maple syrup
1/4 cup (125 mL) each shredded Gruyere 
and Parmesan


  • Preheat oven to 375F.
  • Drizzle 1 tablespoon of olive oil in the bottom of approx 8 x 8 inch (20 x 20 cm) shallow, oven-proof dish.
  • Arrange alternating slices of apple and vegetables in the dish, standing them up on their sides.
  • Sprinkle with minced shallot, salt, pepper and dried basil. Whisk together balsamic, maple syrup and olive oil; drizzle over top.
  • Cover dish with a lid or piece of aluminum foil and bake for 30 minutes (25 if using smaller dishes. Remove foil, sprinkle cheese on top and bake for another 30 minutes (20 minutes for small dishes).
  • Remove from oven and serve hot.
  • Serves 4 and can easily be doubled or tripled.

Paula Roy

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