Martha Stewart Vegetable Tian

Martha Stewart vegetable tian is an easy summer side that looks like hours of work, but it is just three steps and a hot oven. Sliced zucchini, yellow squash, eggplant, and plum tomatoes overlap in a garlic-rubbed dish, roasted golden with fresh herbs and olive oil.

Serve this Provençal showpiece next to grilled lamb or roasted chicken for a family dinner that feels like French country cooking. Cut every vegetable the same thickness so they cook evenly and come out tender, not mushy.

Martha Stewart Vegetable Tian

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

50

minutes

Calories

150

kcal

Tender, golden-edged slices of summer vegetables fanned in overlapping rows, fragrant with roasted garlic and fresh thyme.

Ingredients

• 1 head garlic, separated into cloves with all but 1 clove unpeeled
  

• 1/3 cup olive oil
  

• 1 yellow squash, about 6 ounces, thinly sliced crosswise
  

• 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
  

• 1 zucchini, about 6 ounces, thinly sliced crosswise
  

• 4 plum tomatoes, about 1 pound, sliced lengthwise ¼-inch thick
  

• 1 medium red onion, thinly sliced crosswise
  

• Coarse salt and freshly ground pepper
  

• Sprigs of thyme, rosemary, oregano, or marjoram
  

Directions

• Prep the dish: Heat oven to 400°F. Halve the peeled garlic clove and rub the bottom of a 2-quart baking dish with the cut side. Coat the bottom with 2 tablespoons oil.
• Layer the vegetables: Arrange vegetables in the dish, alternating and overlapping them. Season with salt and pepper as you layer. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over top.
• Bake and baste: Bake 25 minutes, then baste vegetables with oil from the pan. Continue baking until tender and browned, about 25 minutes more.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Benriner Japanese mandoline, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make vegetable tian ahead of time?

You can assemble the tian up to 8 hours ahead, cover it tightly with plastic wrap, and refrigerate until you are ready to bake. Add 5 to 10 extra minutes of bake time since the dish starts cold. The flavors actually improve when the garlic and herbs sit with the vegetables before cooking.

What can I use instead of Japanese eggplant?

Italian globe eggplant works, but slice it into half-moons no more than 1/4 inch thick so it cooks at the same rate as the squash. Japanese eggplant is less bitter and has thinner skin, so if you swap in Italian eggplant, salt the slices and let them drain for 20 minutes first to pull out excess moisture and bitterness.

How do I store leftover vegetable tian?

Cover the dish tightly or transfer the vegetables to an airtight container and refrigerate for up to 4 days. Reheat covered in a 325°F oven for 10 to 15 minutes, or eat it at room temperature tossed into a grain bowl, rolled into a wrap with fresh mozzarella and pesto, or folded into a frittata.

Do I need to peel the vegetables for a tian?

No, leave the skin on every vegetable. The skins hold the thin slices together while they bake and add color to the finished dish. Just make sure to scrub each vegetable well and slice everything to a uniform 1/4-inch thickness so the pieces cook evenly in the same amount of time.

Why are my tian vegetables soggy instead of tender?

The most common cause is slicing too thick, which traps moisture inside. Cut every vegetable to 1/4 inch so steam escapes as it bakes. Skip covering the dish with foil, since trapping steam prevents browning. Basting halfway through with the pan oil helps the tops crisp while the bottoms stay silky.