Vegetable tian


Check out this recipe if you’re looking for a quick hack to packing heaps of veg and nutrients into one meal for the whole family.

This vegetable tian is a dish layered with veggies, slow-cooked in the oven with herbs and garlic, with plenty of olive oil. Your seven-a-day in one dish.

  • 5092
  • Total time 1 hours
  • Prep time 10 minutes
  • Cook time 50 minutes


  • extra virgin olive oil 2 tbsp
  • leeks 2
  • courgette 2, sliced ​​thinly lengthways
  • red pepper 2, quartered
  • green pepper 2, quartered
  • yellow pepper 2, quartered
  • aubergine 1 large, sliced ​​thinly lengthways
  • celeriac root 1, sliced ​​thinly
  • large tomatoes 4, sliced ​​thinly
  • 2, sliced ​​thinly potatoes
  • cloves garlic 2, crushed
  • fresh thyme sprigs 3-4
  • gruyere cheese 50g, grated


  • Step 1

    Preheat the oven to 180°C/gas mark 4. In a small frying pan, gently sauté the leeks until soft.

    Step 2

    In a large deep roasting dish, layer the vegetables so that they fit tightly together. After each layer, scatter over a few herbs, some garlic, salt, pepper and a drizzle of olive oil. Press down all the layers with your hands.

    Step 3

    Cover the dish tightly with foil and bake in the oven for about 30mins. Remove the foil, sprinkle over the cheese and return to the oven for a further 20mins until the top is golden and the vegetables are tender.

Add protein – Make a thick white sauce with butter, milk and flour. Stir in grated cheese and 2 eggs. Pour over the tian and bake as above but without the foil.

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