Squash, Eggplant and Tomato Tian
Updated April 30, 2024
- Total Time
- 1 hour and 5 minutes
- Prep Time
- 15 minutes active time
- Cook Time
- 50 minutes inactive cook time
- Rating
- Notes
- Read community notes
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Ingredients
- 6cloves garlic
- ⅓cup olive oil
- 2yellow squash, cut in ½-inch slices
- 1eggplant, cut in ½-inch slices
- 2zucchini, cut in ½-inch slices
- 2tomatoes, cut in ½-inch slices
- 1yellow onion, sliced
- Kosher salt
- Freshly ground black pepper
- ½teaspoon red chile flakes
- 2sprigs fresh thyme, leaves picked
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
222 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 4 grams protein; 882 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
- Step 2
Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
- Step 3
Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.
Private Notes
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Cooking Notes
Allison White
I tweaked this recipe with the following: I lined up the vegetables on end (rather than layering them) and poured a mixture of thyme, garlic, a pinch or so of cayenne, and olive oil over the top, then sprinkled coarse salt and pepper. After 15-20 minutes at 400°, I added a generous amount of parmigiano over the top and baked it for another 25 minutes. The reviews were excellent.
Ruth
Just use a baster...the kind that's used when basting, e.g., a turkey...an expensive but very helpful kitchen tool.
mountain girl
This was easy and delicious and I used a cast iron skillet. Followed the recipe for the most part but added minced garlic and fresh thyme on top before baking at 400’ for an hour. I was generous with olive oil even during the baking. Garnished with fresh basil and parmesan cheese. It made for a nice presentation and a fabulous compliment to grilled lamb.
Ellen
Will make and compare to Ina Garten’s which I have made for years and love
Tobalah
I think I will just squash the garlic cloves into the oil and use that for basting and drizzling. Hope the garlic won’t scorch at 400 deg.!
Penny
A little lemon juice is nice too!
Jane in Maryland
Delicious! I increased cooking time because there were a lot of vegetables. Threw on some sprigs of rosemary. Can't wait to try it cold today for lunch.
Jules Dee
Love this dish but do not see the need for red chili flakes or any heat actually. It should taste like summer freshness. Some fresh basil added to the thyme sprinkled on top along with a healthy dollop of goat cheese makes this sooo flavorful! I also add some homemade tomato sauce on the bottom, which is in the Disney Ratatouille recipe, which is very similar to this. Deelishhhh!!!
Kelly
Great recipe. I used a mid-size au gratin dish for this and halved the recipe so that it would fit. Was perfect for 3-4 people as a side dish next to a pan-seared swordfish in a lemon thyme sauce. I would reduce the olive oil used to initially dress the vegetables, and instead baste more liberally at the 25 minute mark. Mine turned out a bit dry on the top. Otherwise, lovely recipe and very easy.
Stefen
1/2 in thick slices, really? The photo shows the vegetables sliced much thinner as did the version that I have made for years. Nice dish but when made as the photo shows, I can't imagine making it with the tomatoes, squash and eggplant sliced 1/2 in thick.
Marion
I also stood the slices on end and used white eggplant and whatever herbs were fresh (including oregano). Perhaps because of the quantity of vegetables, I extended the cooking time, which increased the crunch. I did not use cheese. This recipe makes a beautiful presentation--great for company.
Mary Bowler Griifin
The list of ingredients includes red pepper flakes, but the directions do not.
Allison White
I tweaked this recipe with the following: I lined up the vegetables on end (rather than layering them) and poured a mixture of thyme, garlic, a pinch or so of cayenne, and olive oil over the top, then sprinkled coarse salt and pepper. After 15-20 minutes at 400°, I added a generous amount of parmigiano over the top and baked it for another 25 minutes. The reviews were excellent.
Dave B
Made it with Japanese eggplants, and sincw we didn't grow yellow, squash in our garden I just added more of the other veggies. Delicious to the eyes and taste buds.
lindielou
isn't this very similar to the recipe posted by Martha Rose Shulman a while ago? I have been making it for a while now.
Tami
If all the veggies are arranged/packed in, how do you spoon up the oil for basting without disturbing them?
Ruth
Just use a baster...the kind that's used when basting, e.g., a turkey...an expensive but very helpful kitchen tool.
Thomas Greisen
Sounds like Ratatouille to me, I think is a wonderful dish.
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