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May 2021

Summer Vegetable Tian

Recipe provided by Linda M. "Very good and looks elegant!!! This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you may make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or at room temperature "


  • 1/2 cup EVOO
  • 1 clove garlic, sliced
  • 4 medium tomatoes
  • 3 small onions
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 teaspoon sea salt


  1. Preheat oven to 400 degrees F.
  2. Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute.
  3. Slice tomatoes, onions, squash and zucchini into 1/8 inch slices. Standing them up on their sides, alternate the tomato, onion, squash, and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Add some to the center if needed. Pack the vegetables tightly. They will shrink while baking.
  4. Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.

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