Squash, Eggplant and Tomato Tian

Name: Squash, Eggplant and Tomato Tian
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 6 cloves garlic; 1/3 cup olive oil; 2 yellow squash, cut in ½-inch slices; 1 eggplant, cut in ½-inch slices; 2 zucchini, cut in ½-inch slices; 2 tomatoes, cut in ½-inch slices; 1 yellow onion, sliced; Kosher salt; Freshly ground black pepper; 1/2 teaspoon red chile flakes; 2 sprigs fresh thyme, leaves picked

Recipe from Deborah Lee Liberatore

Adapted by Tara Parker-Pope

Updated April 30, 2024

Squash, Eggplant and Tomato Tian — Andrew Scrivani for The New York Times

Total Time: 1 hour and 5 minutes
Prep Time: 15 minutes active time
Cook Time: 50 minutes inactive cook time
Rating: 4(169)
Comments: Read comments

If you’re looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian.

Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese.

“It is delicious and so pretty with all of the colors of the rainbow,’’ says Ms. Liberatore. —Tara Parker-Pope

Featured in: Vegetarian Thanksgiving: Squash, Eggplant and Tomato Tian

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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

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Preparation

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.

Ratings

4 out of 5

169 user ratings

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Comments

Allison White7 years ago

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.

Ruth7 years ago

Just use a baster...the kind that's used when basting, e.g., a turkey...an expensive but very helpful kitchen tool.

Mary Bowler Griifin6 years ago

The list of ingredients includes red pepper flakes, but the directions do not.

mountain girl2 years ago

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.

Ellen3 years ago

Will make and compare to Ina Garten’s which I have made for years and love

Tobalah3 years ago

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.!

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