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Guest Feature: Vegetable Tian/Ratatouille Side Dish

Provence is a region in southern France, known for its mild climate, olive trees and lavender fields. So beautiful and scenic, its landscape has attracted the likes of artists such as Vincent Van Gogh and Paul Cezanne… to name a few. Though there’s reason enough to visit the south of France for the scenery and lavender breeze alone, Provence might actually be recognized more for its signature cuisine. Vegetable Tian is one of my favorite regional specialties. It’s a simple and rustic dish that means roasted, layered vegetables with cheese.   You might recognize it from that cute, animated Pixar film about Rémy, the rat turned chef. It’s called Ratatouille.

     Vegetable Tian is a variation of the better-known Ratatouille, usually comprised of eggplant, zucchini, tomatoes, and peppers. But there are no real rules when it comes to recreating it. The name Ratatouille comes from the combination of words, “rata,” stew, and “touiller,” to stir.  The version below calls for potatoes, tomatoes, and zucchini. And instead of stirring these veggies into a stew, they are sliced and layered into a circular dish. Though it originated as a “peasant” dish due to its inexpensive and accessible ingredients, the finished product is stunning. After all, it’s good enough to silence Anton Ego, the harshest, most unforgiving food critic in Paris. Ratatouille’s finicky villain can’t help but to clean his plate.

     Vegetable Tian can be prepared ahead of time, and baked just before serving. The vivid colors and small round shapes of the vegetables provide a perfect opportunity to include your little helper in the assembly. If it’s tasty enough to bring a tear to Anton Ego’s eye, it might even inspire the tiny food critics in your kitchen to love their vegetables too!

Bon Appétit!

(**Tip: To make this dish look its best, choose potatoes, zucchini, and tomatoes that are about the same diameter)

Vegetable Tian
Vegetable Tian


Vegetable Tian/Ratatouille

Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Serves: 4-6


  • 2 Tablespoons - Extra Virgin Olive Oil (+ additional to grease pan and drizzle on top)
  • 1 Medium - Yellow Onion, chopped
  • 1 Garlic Clove, minced
  • 1 Pound - Medium Round Potatoes, unpeeled
  • 3/4 Pound - Zucchini
  • 1 1/4 Pound - Medium Tomatoes
  • 1 Teaspoon - Salt
  • 1/2 Teaspoon - Black Pepper
  • 1 Tablespoon - Fresh thyme leaves, plus extra springs
  • 2 Ounces - Parmesan Cheese, grated


  1. Brush 9 x 13 x 2-inch pie dish with olive oil, set aside
  2. In a medium sauté pan, heat 2 tablespoons of olive oil and cook chopped onion over medium-low heat for about 10-15 minutes or until slightly caramelized. Add garlic, and cook for one more minute. Spread onion mixture on the bottom of the pie dish
  3. Slice the potatoes, zucchini, and tomatoes in ¼-inch thick rounds. Layer them alternately in the dish on top of the onion mixture. Fit them tightly, and make only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs. Drizzle with one tablespoon of olive oil
  4. Cover the dish with foil, and bake for 45 minutes, or until potatoes are tender. Uncover the dish, remove thyme sprigs, sprinkle with cheese, and bake uncovered for 50-60 more minutes, or until golden brown
  5. Remember: not all ovens are created equal, so keep your eye on it toward the end of the baking process. It may need a few minutes more or less.

Additional Info

**Tip: To make this dish look its best, choose potatoes, zucchini, and tomatoes that are about the same diameter

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