Parmesan Vegetable Tian
This is the ultimate vegetable side dish, featuring fresh veggies that are layered in a gorgeous pattern and then oven roasted. Seasoned with salt & pepper, and then topped with a sprinkle of Parmesan- it's the perfect way to get someone interested in a vegetable side dish.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Side Dish
Cuisine: American, French
Servings: 5
Calories: 117kcal
- 1 tbsp olive oil plus more for drizzling
- 1 large yellow onion diced
- 3 tsp minced garlic
- 1 medium zucchini thinly sliced (1/8″)
- 1 medium yellow squash thinly sliced (1/8″)
- 1 medium baking potato thinly sliced (1/8″)
- 2 medium Roma tomatoes thinly sliced (1/8″)
- heaping 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup shredded mozzarella cheese
- 3 tbsp grated Parmesan
Use your cooking spray to lightly coat a pie pan or a small casserole dish.
Heat the olive oil in a small skillet. Once hot, add the chopped onion and garlic, and cook until the onions are soft, about 5-7 minutes. Transfer the onion mixture to the prepared baking dish and spread it out over the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.
Drizzle 1 tablespoon of olive oil all over the layered veggies and sprinkle generously with Italian seasoning, before adding salt and pepper to taste. Cover with aluminum foil and bake covered at 400 degrees for 40 minutes.
Remove the aluminum foil and sprinkle the mozzarella and Parmesan over top of the vegetables. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is golden brown.
Calories: 117kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 90mg | Potassium: 481mg | Fiber: 2g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 1mg