Summer Veggie Tian

Summer Veggie Tian

Oof – it’s been such a busy week. Two evenings in San Francisco, one for Farmer Brown and Spamalot, and then another one to attend the good-bye party for one of Mr. Man’s coworkers. Friday was his last day at Mr. Man’s company – and it gave me a little sad. But all the back n’ forth to San Francisco has really kept me pretty busy, which is why it took me so long to post this. (And don’t even ask about my weekly update…)


I started with a couple of squash and a fairly large tomato that I needed to use up, from this week’s FFTY box. When I came across this post on another blog, I knew I my inspiration – not to mention it gave me an excuse to use my mandoline, since it was much easier to get nice even slices of the squash and potatoes with it. I didn’t use it on the tomato though, since it was fairly ripe, and my mandoline isn’t really that good. I have the Oxo Good Grips one, and I mean, I like it well enough, and at $40 the investment wasn’t too terrible – but it’s not really sharp enough for ripe tomatoes.

Potato Mandolin Squash

I served this on the night we had the Panko Fried Chicken Strips, and they went really well together. I often found myself taking a bite of the veggies with a bite of the chicken, because they complimented each other so well. Surprisingly, Miss Thing also liked it, and given her track record lately of not liking anything, ever, made dinner a nice change of pace from the usual, where she just kind of pushes things around from one side of the plate to another. I swear, when did she get so picky? She was never this picky when she was younger.

Raw Veggies

When I was assembling the tian, I thought I would be clever, and make one pretty one for pictures, and then just kind of toss the remaining veggies together in another dish… Sadly, when all was said and done, the one that I tossed together tasted so much better than the one that I painstakingly layered together in a pretty formation. That’ll teach me not to be clever next time – lol.

From the Oven layered Tossed Together

It took a little longer to bake than I would have liked – by the time we were able to get dinner on the table, it was getting pretty late. Next time if I’m in a hurry, I’d probably consider pre-boiling the potatoes, since that was where the bulk of the cooking time went. On the plus side, while it was baking, I had plenty of time to clean up and prep the other dishes. I might just have to make something like this the next time we have guests over for dinner – it’s and easy, low-stress, high on flavor dish, and the chopping atleast could be prepped up beforehand.

Detail Summer Veggie Tian

The one thing that probably would have improved the aesthetics of this dish, is if all of my vegetables had been of a similar size. I had scalloped squash, and an exceptionally large heirloom tomato, neither of which could be accused of having a nice, even, symmetrical shape, and smallish red potatoes. Having everything closer in size would have made the veggies line up a little easier in the baking dish – although the different shapes did add a certain rustic charm of their own. Regardless, it was delicious.

Angled Summer Veggie Tian


  • 2 Scalloped Squash or Zucchini (about 1lb); cut in to 1/4″ slices
  • 1 Large Tomato (about 1lb); cut in to 1/4″ slices
  • 1 lb Red potatoes; cut in to 1/4″ slices
  • 4 cloves Garlic; finely minced
  • 1 Onion; halved and thinly sliced (about 1/2 a cup)
  • 1/2 cup finely shredded Romano Cheese
  • 2 tbs Olive Oil
  • Kosher Salt (to taste)


  • Preheat oven to 350°
  • Assemble sliced veggies and onions in a casserole dish, layering them in an alternating pattern if desired, or simply tossing them in helter-skelter
  • Sprinkle veggies evenly with minced garlic
  • Drizzle olive oil evenly over the veggies
  • Sprinkle with kosher salt (to taste)
  • Cover casserole dish with aluminum foil and bake for 1 hour, or until potatoes are tender
  • Remove foil, and sprinkle with romano cheese
  • Place Tian under broiler until cheese is browned

Vertical Summer Veggie Tian

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