Vegetable Tian

February 26th, 2012

It has been a long time since I’ve blogged about any of Ina Garten’s recipes.  I used to belong to a group called the Barefoot Bloggers and we all chose particular recipes from The Barefoot Contessa and blogged about them twice a month.  The group has disbanded, but I still like to rely on her recipes from time to time.

One of her cookbooks that I never purchased was Barefoot in Paris.  Can you believe it?   I checked it out of the library last week.  Saturday night dinner is usually special in our house.  I was in the mood to cook again and wanted to try something new.  This vegetable tian is so pretty.  It is easy to assemble and cooks simply in the oven.  The only thing you need to be aware of is choosing vegetables that have the same diameter.  The zucchini, potatoes and tomatoes should be about the same size.

Also I am looking for recipes that can be made ahead of time.  Bike week in Daytona is coming up in March and our biker friends will be here for the event.  I always like to have a few dishes stashed in the refrigerator to be easily rewarmed and served.  This tian fits that category beautifully.

VEGETABLE TIAN ( Barefoot in Paris Ina Garten )

Serves 4 to 6 ( I will make a larger one next time to serve 6 )

Good olive oil
2 large yellow onions, cut in half and sliced
2 cloves garlic, minced
1 pound Yukon gold potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes (I used plum tomatoes)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated
3 tablespoons Panko crumbs (my addition)

Preheat the oven to 375 degrees F.

Brush a 9x13x 2-inch baking dish with olive oil.  In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.  Add the garlic and cook for another minute.  Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices.  Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer.  Sprinkle with salt, pepper thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.  Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.  Uncover the dish, remove the thyme sprigs, sprinkle with cheese on top, and bake for another 30 minutes, or until browned.  Serve warm.

Can be made ahead of time, refrigerated and reheated at serving time.

Printable recipe 

9 responses to “Vegetable Tian”

  1. Southerncook says:

    Beautiful post, it has been a long time since I made this dish but will pick up what I need at the grocery this week for it (I LOVED this tian). I too am a huge Ina fan and have all her books. I have actually met her when she did the Paris tour and she made a stop in Atlanta. I live in N FL and it was a 5 hr. drive, spent the weekend and it was well worth the trip. Thanks for the inspiration.


  2. I remember when you were in the Barefoot Bloggers…I think that is how I found your blog, or at least started reading it. I have this cookbook and it’s a shame I don’t use it more. There are so many good and doable recipes in it. This one is a standout! We are trying so hard to have more meatless dinners, so I am going to make this. Your pictures are so pretty!

    Have a wonderful time with your company!


  3. Susan says:

    I think you have found a winner. This is beautiful and I am sure, very tasty.

  4. Pondside says:

    It’s always good to have a make-ahead side dish for a busy weekend. Barefoot in Paris is the one book I don’t have.

  5. lindaraxa says:

    I think the Paris cookbook is one of her best. Well worth getting. This looks great. We’re having steaks tonight on the new grill and I think I just found my side…

  6. The Paris cookbook is one of my favorites. Love that you can have this in the refrig and just reheat it for guests. I make something similar from Ina’s friend Patricia Wells that omits the potatoes.

    Hope you are feeling better.
    And I hope I can read the “prove you’re not a robot” thingy. This will be my fourth try.

  7. Lyla says:

    I, too, am just recovering from the flu and want something easy and healthy. Here you are again with the perfect (and lovely) meal. Barefoot in Paris is also the book I never bought but am encouraged to now.

  8. Gosh this looks good! Just my kind of dish, I must note this recipe! Thanks, Penny.

  9. Rita says:

    What a wonderful recipe; these ingredients spell comfort food. I miss Ina Garten; she used to be on our Food Channel, but not anymore.

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