15 Summer Vegetable Tian With Goat Cheese

Summer vegetable tians with goat cheese showcase a vibrant array of fresh produce layered in harmonious flavors. From zucchini and tomato tian to a colorful ratatouille tian enriched with herbed goat cheese, each dish celebrates seasonal ingredients. Other variations include stuffed bell peppers and eggplant tian, inviting versatile cooking styles. These hearty yet light meals are perfect for gatherings or as elegant sides. Discover even more delightful combinations that elevate summer dining experiences.

Zucchini and Tomato Tian With Goat Cheese

Zucchini and Tomato Tian with Goat Cheese is a delightful, colorful dish that embodies the essence of summer. It’s a layered vegetable bake that combines the freshness of zucchini and tomatoes, enhanced by the creamy richness of goat cheese. This tian is perfect for those seeking a light yet satisfying vegetarian option, whether for a weeknight dinner or a special occasion.

With a total preparation time of about 45 minutes, it can easily be prepared ahead of time and served warm or at room temperature.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 medium tomatoes, thinly sliced
• 1 small onion, thinly sliced
• 4 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt, to taste
• Pepper, to taste
• Fresh basil leaves, for garnish (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish: Lightly grease a baking dish with olive oil or non-stick spray.
3. Layer the Vegetables: Begin layering the zucchini slices, followed by the tomato slices and onion slices in the baking dish. Alternate the layers until the dish is filled, making sure to overlap the vegetables for an appealing presentation.
4. Season: Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper, ensuring even coverage over the layered vegetables.
5. Add Cheese: Crumble goat cheese evenly over the top of the vegetables.
6. Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the vegetables are tender and the cheese is lightly browned.
7. Serve: Once baked, remove from the oven and allow to cool slightly. Garnish with fresh basil leaves if desired, and serve warm or at room temperature.

Variations and Tips:

• Herb Options: Feel free to experiment with fresh herbs like rosemary or oregano for added flavor.
• Other Vegetables: You can also add bell peppers or eggplant for a more diverse vegetable medley.
• Cheese Alternatives: If goat cheese isn’t your favorite, try feta or mozzarella for a different flavor profile.
• Make Ahead: Prepare the tian in advance and simply reheat before serving for convenience.
• Pairing Suggestions: This dish pairs beautifully with a simple green salad or grilled meats for a complete meal.

Ratatouille Tian With Herbed Goat Cheese

Ratatouille Tian With Herbed Goat Cheese is a colorful and nutritious summer dish that beautifully showcases a variety of fresh vegetables. This baked casserole is perfect for vegetarians, health-conscious diners, or anyone looking to enjoy a hearty dish bursting with flavor. The preparation time for this dish is approximately 30 minutes, while the cooking time is around 45 minutes, making it ideal for a leisurely weekend meal or a special gathering.

Ingredients

• 1 large eggplant, thinly sliced
• 2 medium zucchinis, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 oz goat cheese, softened
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 clove garlic, minced

Cooking Steps

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced eggplant, zucchinis, tomatoes, red bell pepper, and onion. Drizzle with olive oil, and season with salt, black pepper, thyme, and oregano. Toss gently until the vegetables are evenly coated.
3. In a separate bowl, mix the softened goat cheese with the fresh basil, parsley, and minced garlic until well combined.
4. In a greased baking dish (about 9×13 inches), layer the vegetable mixture, arranging the slices vertically for a beautiful presentation.
5. Spoon dollops of the herbed goat cheese mixture between the vegetable slices, allowing it to melt and flavor the veggies as it bakes.
6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the vegetables are tender and the top is slightly golden.
7. Allow to cool for a few minutes before serving. Garnish with additional fresh herbs, if desired.

Variations & Tips

• For a twist, try adding thinly sliced mushrooms or bell peppers for extra flavor.
• If you prefer a vegan option, substitute the goat cheese with a vegan cream cheese alternative mixed with herbs.
• Serve this dish as a main course or as a colorful side dish to grilled meats or seafood.
• To save time, you can prepare the vegetables and goat cheese mixture ahead of time and assemble the dish just before baking.

Stuffed Bell Pepper Tian

A Stuffed Bell Pepper Tian is a delightful and colorful dish that embraces the vibrant flavors of summer vegetables, making it an ideal centerpiece for a vegetarian meal or a delicious side dish for meat lovers.

This tian is perfect for family gatherings or dinner parties, bringing a touch of elegance and simplicity to your table. With a preparation time of approximately 30 minutes and an additional cooking time of 45 minutes, you can enjoy this hearty dish fresh out of the oven in under 1.5 hours.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup goat cheese, crumbled
• 1/4 cup fresh basil, chopped (for garnish)

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).

2. Prepare the Quinoa: Rinse the quinoa under cold water, then combine it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it cool slightly.

3. Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Once hot, sauté the diced onion and minced garlic until the onion is translucent.

Add the zucchini, yellow squash, cherry tomatoes, oregano, thyme, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender.

4. Combine Filling: In a large bowl, mix the cooked quinoa with the sautéed vegetables and half of the crumbled goat cheese. Taste and adjust seasoning if needed.

5. Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

6. Stuff the Peppers: Generously fill each bell pepper with the quinoa and vegetable mixture, packing it down gently. Top each stuffed pepper with the remaining goat cheese.

7. Bake the Tian: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the tops are golden brown.

8. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil before serving.

Variations and Tips:

• Meat Option: For a heartier dish, add cooked ground turkey or beef to the quinoa filling.
• Cheese Alternatives: Substitute goat cheese with feta or ricotta for a different flavor profile.
• Spice it Up: Add red pepper flakes or cayenne pepper to the vegetable sauté for a bit of heat.
• Herbs: Feel free to experiment with fresh herbs such as parsley or cilantro for additional flavor.
• Serving Suggestion: Serve alongside a light salad or crusty bread to complement the tian.

Enjoy your Stuffed Bell Pepper Tian as a healthy, colorful, and satisfying dish that captures the essence of summer!

Eggplant and Tomato Tian

Eggplant and Tomato Tian is a beautiful and vibrant dish that showcases the earthy flavors of eggplant and the sweetness of tomatoes, layered beautifully in a baking dish. This rustic French casserole is perfect for warm summer days, making it an ideal side dish for barbecued meats, or as a main vegetarian dish served with crusty bread.

The preparation time is about 15 minutes, and it takes around 45 minutes to bake, allowing you to enjoy a delicious meal that highlights fresh seasonal produce.

Ingredients:

• 1 large eggplant, thinly sliced
• 3 medium tomatoes, thinly sliced
• 1 medium zucchini, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• ½ cup crumbled goat cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oval or rectangular baking dish, drizzle 1 tablespoon of olive oil and spread the minced garlic evenly across the bottom.
3. Layer the eggplant slices, zucchini slices, and tomato slices in an alternating pattern, slightly overlapping them to create a visually appealing design.
4. Drizzle the remaining tablespoon of olive oil over the layered vegetables and sprinkle with dried thyme, salt, and pepper to taste.
5. Cover the baking dish loosely with aluminum foil and bake in the preheated oven for about 30 minutes.
6. Remove the foil and bake for another 15-20 minutes or until the vegetables are tender and the edges begin to caramelize.
7. If you’re using goat cheese, sprinkle it over the tian in the last 5 minutes of baking, allowing it to melt slightly.
8. Once done, remove from the oven and let it sit for a few minutes before garnishing with fresh basil leaves. Serve warm or at room temperature.

Variations and Tips:

• For an extra kick of flavor, add thinly sliced bell peppers or onions to the layers.
• You can substitute goat cheese with feta or mozzarella if preferred.
• Experiment with different herbs like oregano or rosemary for different flavor profiles.
• This dish can be prepared ahead of time; just reheat it in the oven before serving.
• Leftovers can be stored in an airtight container in the refrigerator and are delicious for lunch the next day.

Enjoy your Eggplant and Tomato Tian as a delightful celebration of summer vegetables!

Colorful Vegetable Medley Tian

A Vegetable Medley Tian is a vibrant and healthy dish that showcases the rainbow of summer vegetables neatly layered and baked with a drizzle of olive oil and herbs.

This elegant and visually stunning dish is perfectly suited for vegetarians, or anyone looking to incorporate more seasonal produce into their meals. It’s ideal for serving at a summer gathering or as a wholesome side dish for grilled meats. Preparation time is about 20 minutes, followed by 45 minutes of baking.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium eggplant, thinly sliced
• 2 ripe tomatoes, thinly sliced
• 4 oz goat cheese, crumbled
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a 9×13 inch baking dish, drizzle 1 tablespoon of olive oil and add the minced garlic to the base, spreading it evenly.
3. Begin layering the vegetables in the dish, alternating between the zucchini, yellow squash, red and yellow bell peppers, eggplant, and tomatoes. Aim to create a visually appealing pattern by slightly overlapping the slices.
4. Drizzle the remaining olive oil over the layered vegetables and sprinkle the thyme leaves, salt, and pepper on top.
5. Evenly distribute the crumbled goat cheese on top of the vegetables.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and caramelized.
8. Remove from the oven and allow to cool for a few minutes before garnishing with fresh basil leaves, if desired.

Variations & Tips:

• Feel free to substitute or add other seasonal vegetables like carrots, mushrooms, or spinach based on what you have available.
• If you prefer a dairy-free version, you can omit the goat cheese or substitute it with a plant-based cheese alternative.
• For an extra layer of flavor, consider marinating your vegetables in balsamic vinegar before layering them in the dish.
• Serve your Vegetable Medley Tian warm as a main dish or at room temperature as a delightful side.

Summer Squash Tian With Thyme Goat Cheese

Summer Squash Tian With Thyme Goat Cheese is a delightful and colorful dish that showcases the best of summer vegetables. This vibrant tian is perfect for a light lunch, a side dish at a summer barbecue, or even as an elegant vegetarian entrée.

With a preparation time of about 30 minutes and a bake time of 45 minutes, it’s an approachable dish for both novice and experienced cooks. The layers of thinly sliced summer squash, zucchini, and eggplant are combined with creamy goat cheese infused with fragrant thyme, creating a deliciously savory experience.

Ingredients:

• 2 medium summer squashes, thinly sliced
• 2 medium zucchinis, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 cup goat cheese, softened
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved (optional)
• Fresh thyme sprigs for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the softened goat cheese, minced garlic, fresh thyme leaves, salt, and pepper. Mix until well blended and smooth.
3. In a large baking dish or tian dish, drizzle some olive oil to lightly coat the bottom.
4. Begin layering the sliced summer squash, zucchini, and eggplant in an overlapping pattern. You can create a circular or spiral design for an aesthetic appeal.
5. Once you have a layer, spread a thin layer of the goat cheese mixture over the vegetables. If using cherry tomatoes, sprinkle them on top.
6. Continue layering the vegetables and goat cheese mixture until all ingredients are used, finishing with a layer of the goat cheese.
7. Drizzle the top with a little more olive oil and sprinkle with additional thyme if desired.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the top is lightly browned and the veggies are tender.
10. Allow to cool for a few minutes before serving. Garnish with fresh thyme sprigs if desired.

Variations and Tips:

• You can add other seasonal vegetables, such as bell peppers or tomatoes, for added flavor and color.
• If you prefer a different cheese, try using feta or ricotta for a creamy texture.
• For a gluten-free option, serve the tian with a side of quinoa or a green salad.
• This dish can be made ahead of time and stored in the refrigerator until ready to bake. Just add an extra 10 minutes to the cooking time if baking from cold.
• Pair it with a light white wine for an invigorating summer meal!

Ratatouille-Style Tian With Feta

This Ratatouille-Style Tian with Feta is a vibrant and inviting dish that beautifully showcases summer vegetables. Perfect for vegetarians or anyone looking to add more plant-based meals to their diet, this dish can serve as a main course or a side.

It’s not only visually appealing but also packed with flavors and nutrients. Preparation time is approximately 30 minutes, with an additional baking time of 45 minutes, making it a wonderful option for a comforting dinner or a special gathering.

Ingredients:

• 1 medium eggplant, sliced thin
• 1 zucchini, sliced thin
• 1 yellow squash, sliced thin
• 1 red bell pepper, sliced
• 1 large tomato, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Layer the sliced eggplant, zucchini, yellow squash, red bell pepper, and tomato in a baking dish, alternating the vegetables in an aesthetically pleasing pattern.
4. Drizzle the sautéed garlic and olive oil over the arranged vegetables, then sprinkle with dried thyme, oregano, salt, and pepper.
5. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. Remove the foil and sprinkle the crumbled feta cheese on top of the vegetables. Return to the oven and bake uncovered for an additional 15 minutes, or until the vegetables are tender and the feta is slightly golden.
7. Once done, let it cool for a few minutes, garnish with fresh basil if desired, and serve warm.

Variations and Tips:

• Feel free to add other vegetables like mushrooms, carrots, or corn to vary the flavors and textures.
• For a spicier kick, sprinkle some red pepper flakes over the top before baking.
• This dish can be made ahead of time and reheated in the oven; just cover it with foil to keep it from drying out.
• Serve this Tian alongside crusty bread, a fresh salad, or as a side with grilled meats or fish for a complete meal.
• Experiment with different cheeses such as goat cheese or Parmesan for a unique twist on the flavor profile.

Mediterranean Vegetable Tian

A Mediterranean Vegetable Tian is a delightful, colorful dish that beautifully showcases fresh, seasonal vegetables. This layered vegetable bake is not only visually stunning but also incredibly healthy, making it perfect for a light summer meal or as a side dish for grilled meats.

The dish takes around 1 hour to prepare and cook, serving as a great option for family gatherings or casual dinner parties where you want to impress guests with minimal effort.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, drizzle 1 tablespoon of olive oil and evenly spread the minced garlic over the bottom.
3. Begin layering the vegetables in a circular pattern: start with a slice of eggplant, followed by zucchini, tomatoes, and bell peppers. You can repeat the layers until all the vegetables are arranged in a visually appealing manner.
4. Drizzle the remaining tablespoon of olive oil over the top of the layered vegetables, then sprinkle with oregano, thyme, salt, and black pepper to taste.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil, sprinkle the crumbled goat cheese on top, and return to the oven for an additional 15-20 minutes, or until the vegetables are tender and the cheese is slightly browned.
7. Once done, remove from the oven and let sit for a few minutes. Garnish with fresh basil leaves before serving.

Variations and Tips:

• Feel free to experiment with different vegetables such as squash, sweet potatoes, or carrots, depending on what you have available.
• To add extra flavor, you can marinate the sliced vegetables in olive oil, vinegar, and herbs for a few hours before assembling the tian.
• For a heartier dish, consider adding cooked grains like quinoa or bulgur to the layers.
• This tian can be prepared in advance and reheated in the oven for about 20 minutes at 350°F (175°C) before serving.
• Serve with a side of crusty bread or a light salad to complete the meal.

Sweet Potato and Kale Tian

A Sweet Potato and Kale Tian is a delightful and nutritious dish that layers sweet potatoes and kale, baked to perfection with a hint of cheese for added creaminess.

It’s suitable for vegetarians and a perfect side dish for dinners or a light meal on its own. The preparation time is approximately 20 minutes, with a baking time of around 45 minutes, making it a fairly quick and wholesome option for those busy weeknights or weekend gatherings.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 4 cups kale, stems removed and roughly chopped
• 1 cup goat cheese, crumbled
• 1 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese (optional, for topping)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped kale to the skillet and cook until wilted, about 3-5 minutes. Season with salt, pepper, and thyme. Remove from heat.
4. In a large dish (preferably a rectangular or oval baking dish), layer half of the sweet potato slices at the bottom.
5. Spread half of the sautéed kale mixture over the sweet potatoes, followed by half of the crumbled goat cheese.
6. Repeat the layers: another layer of sweet potatoes, kale, and goat cheese.
7. Carefully pour the heavy cream over the layered vegetables, ensuring a good distribution throughout the dish.
8. If desired, sprinkle the grated Parmesan cheese on top for an extra cheesy finish.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden brown.
11. Let it cool for 5-10 minutes before serving. Enjoy your savory Sweet Potato and Kale Tian!

Variations and Tips:

• For a spicier kick, add a pinch of red pepper flakes to the kale while sautéing.
• Feel free to swap kale for other leafy greens such as Swiss chard or spinach.
• This recipe can be adapted for dairy-free options by using cashew cream and a non-dairy cheese substitute.
• To enhance the dish’s flavor, incorporate other root vegetables like parsnips or carrots within the layers.

Spinach and Roasted Red Pepper Tian

The Spinach and Roasted Red Pepper Tian is a delightful and visually stunning dish that combines layers of tender spinach and sweet roasted red peppers, making it a perfect vegetarian option for summer gatherings or weeknight dinners.

This dish serves beautifully as a main or a side and pairs nicely with a crisp salad or grilled proteins. With a preparation time of about 20 minutes and a cooking time of 30 minutes, it’s an ideal choice for both experienced cooks and beginners alike.

Ingredients:

• 2 cups fresh spinach, washed and chopped
• 1 cup roasted red peppers, sliced
• 1 cup goat cheese, crumbled
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the chopped spinach to the skillet and cook until just wilted. Season with salt and pepper, and set aside to cool slightly.
4. In a mixing bowl, combine the ricotta cheese, eggs, and half of the goat cheese. Mix well until creamy.
5. In a greased baking dish (approximately 9×9 inches), start by layering half of the roasted red peppers at the bottom.
6. Spread the cooked spinach evenly over the peppers, followed by the ricotta mixture.
7. Layer the remaining roasted red peppers on top of the ricotta, then sprinkle the remaining goat cheese and finally the grated Parmesan.
8. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling.
9. Allow the tian to cool slightly before slicing. Garnish with fresh basil or parsley if desired.

Variations and Tips:

• For an added layer of flavor, consider adding sun-dried tomatoes or artichoke hearts to the spinach layer.
• You can experiment with different cheeses; feta or mozzarella can be excellent substitutes for goat cheese.
• This dish can be made ahead of time and stored in the refrigerator after baking. Reheat in the oven at 350°F (175°C) until warmed through.
• Serve this tian warm or at room temperature for a delightful summer treat.

Grilled Vegetable Tian

A grilled vegetable tian is a delightful and visually appealing dish that showcases the vibrant flavors of summer vegetables, layered beautifully in a baking dish. Perfect for gatherings, family dinners, or as a hearty vegetarian main course, this dish is suitable for anyone looking to enjoy fresh produce.

With a preparation time of about 20 minutes and a cooking time of 40 minutes, it’s an achievable option for both novice and experienced cooks alike.

Ingredients:

• 1 medium zucchini, sliced thinly
• 1 medium eggplant, sliced thinly
• 1 medium yellow squash, sliced thinly
• 1 bell pepper, sliced (any color)
• 1 large tomato, diced
• ½ cup goat cheese, crumbled
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Steps:

1. Preheat your grill to medium heat.
2. In a large bowl, combine the sliced zucchini, eggplant, yellow squash, and bell pepper. Add the minced garlic, olive oil, salt, pepper, and thyme. Toss until the vegetables are well coated.
3. Grill the vegetables for about 5-7 minutes per side, until tender and lightly charred. Remove from the grill and let cool slightly.
4. In a greased baking dish, create layers of the grilled vegetables, starting with a layer of zucchini, followed by eggplant, yellow squash, bell pepper, and tomato. Repeat the layers until all vegetables are used.
5. Sprinkle the crumbled goat cheese evenly on top of the layered vegetables.
6. Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is slightly browned and bubbly.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil if desired.

Variations and Tips:

• Feel free to mix and match vegetables based on what’s in season or your personal preferences. Consider adding mushrooms, asparagus, or even some fresh corn.
• To add more flavor, consider marinating the vegetables for an hour before grilling.
• Serve this dish warm, at room temperature, or even chilled—it’s versatile and delicious either way.
• For a heartier option, layer in some cooked quinoa or farro between the vegetable layers for added texture and nutrition.

Carrot and Zucchini Tian With Goat Cheese

Carrot and Zucchini Tian With Goat Cheese is a vibrant and visually stunning dish that showcases the best of summer vegetables, perfect for a light lunch or as a side for dinner.

This tian features layers of fresh, seasonal carrots and zucchini, baked until tender and accented with creamy goat cheese. It’s an excellent choice for vegetarians and a lovely accompaniment for grilled meats or fish.

Preparation takes about 20 minutes, with an additional 40 minutes for baking, making it a great option for weeknight dinners or gatherings.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 large carrots, thinly sliced
• 4 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried thyme
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced zucchinis and carrots with olive oil, minced garlic, salt, pepper, and dried thyme. Toss until all the vegetables are evenly coated.
3. In a rectangular baking dish, start layering the vegetables. Alternate between zucchini and carrot slices, arranging them vertically and tightly packed for an aesthetically pleasing presentation.
4. Once all the vegetables are layered, sprinkle the crumbled goat cheese evenly over the top.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and continue baking for an additional 10 minutes, or until the vegetables are tender and the cheese is slightly golden.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired, and serve warm.

Variations and Tips:

• Feel free to add different summer vegetables, such as eggplant or bell peppers, to the mix for more variety.
• Substitute feta cheese or ricotta for goat cheese for a different flavor profile.
• Add breadcrumbs mixed with herbs on top before the final bake for a crunchy texture.
• Use a mandolin for evenly sliced vegetables, ensuring consistency in cooking.
• This dish can be prepared a day in advance; simply reheat it in the oven before serving.

Herb-Infused Tomato Tian

A Herb-Infused Tomato Tian is a delightful, layered vegetable dish that showcases the delicious flavors of summer tomatoes and herbs. This French-inspired recipe is perfect for both vegetarians and anyone looking to add a crisp, colorful side dish to their table. It’s ideal for gatherings, BBQs, or even just a cozy family dinner.

The preparation time is approximately 30 minutes, with an additional 40 minutes for baking.

Ingredients:

• 4 medium tomatoes, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup goat cheese, crumbled
• 1/2 cup breadcrumbs (optional, for topping)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions become translucent, approximately 5-7 minutes.
3. In a baking dish, spread the cooked onions and garlic evenly across the bottom.
4. Starting from the edge of the dish, start layering the tomato, zucchini, and yellow squash rounds, alternating between each vegetable and arranging them in a circular pattern for a beautiful presentation.
5. Drizzle the remaining tablespoon of olive oil over the vegetables and sprinkle with fresh basil, thyme, salt, and pepper.
6. If using, evenly sprinkle the breadcrumbs over the top of the layered vegetables for added crunch.
7. Crumble the goat cheese over the entire dish.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the vegetables are tender and the top is slightly golden.
9. Allow to cool for a few minutes before serving.

Variations and Tips:

• Feel free to incorporate other seasonal vegetables, such as eggplant or bell peppers, to add more dimension to the dish.
• For a touch of sweetness, try adding sliced bell peppers or a few sprigs of fresh oregano alongside the other herbs.
• If you prefer a creamier texture, dot the assembled dish with ricotta cheese before baking, alongside the goat cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can also be enjoyed cold as a rejuvenating salad.

Enjoy your Herb-Infused Tomato Tian hot or at room temperature as a delicious centerpiece to your summer meals!

Asparagus and Pea Shoot Tian

Asparagus and Pea Shoot Tian is a delightful, baked vegetable dish that beautifully showcases the fresh flavors of spring. This layered masterpiece not only serves as a stunning centerpiece for any dinner table but is also a fantastic side dish for health-conscious individuals or anyone looking to enjoy seasonal vegetables. The dish takes approximately 45 minutes to prepare and cook, making it a perfect choice for a quick weeknight meal or a special occasion.

Ingredients:

• 1 bunch of asparagus, trimmed
• 1 cup pea shoots
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• Fresh herbs (thyme, basil, or parsley) for garnish

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the asparagus, zucchini, yellow squash, cherry tomatoes, and pea shoots. Drizzle with olive oil, and season with sea salt and black pepper. Toss until all the vegetables are well coated.
3. In a square or round baking dish, begin layering the vegetable mixture, starting with a layer of zucchini and yellow squash, followed by asparagus, and cherry tomatoes. Repeat until ingredients are used up. Make sure to create an even distribution of colors and textures.
4. After layering the vegetables, crumble the goat cheese evenly over the top.
5. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
6. Remove the foil and continue baking for an additional 15 minutes, or until the vegetables are tender and the cheese is lightly golden.
7. Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh herbs before serving.

Variations and Tips:

• Consider adding other seasonal vegetables such as bell peppers or eggplant for more variety.
• For a touch of sweetness, include thinly sliced onions or bell peppers between the layers.
• Substitute feta cheese for goat cheese for a different flavor profile.
• Drizzle balsamic glaze on top before serving for an extra layer of flavor.
• This tian can be made ahead of time and reheated in the oven at 350°F (175°C) for about 10 minutes before serving. Enjoy this vibrant dish warm or at room temperature!

Mixed Vegetable Tian With Garlic Goat Cheese

The Mixed Vegetable Tian with Garlic Goat Cheese is a delightful, rustic dish that showcases the vibrant flavors of summer vegetables layered beautifully in a baking dish.

This baked dish brings together the comforting essence of ratatouille and the sophistication of goat cheese, making it perfect for a family dinner, entertaining guests, or as a stunning side dish at a potluck.

Preparation time is around 20 minutes, with an additional cooking time of 45-50 minutes, allowing the flavors to meld harmoniously.

Ingredients

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 medium tomato, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 oz goat cheese, softened
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• 1 cup breadcrumbs (optional, for topping)
• Fresh basil leaves (for garnish, optional)

Directions

1. Prep the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Goat Cheese Mixture: In a bowl, combine the softened goat cheese, minced garlic, olive oil, thyme, salt, and pepper. Mix until well blended.
3. Layer the Vegetables: In a 9×13 inch baking dish, start layering the vegetables. Alternate the slices of zucchini, yellow squash, eggplant, tomato, and red bell pepper in a circular pattern, overlapping them slightly for a beautiful presentation.
4. Add Cheese Mixture: Spoon dollops of the garlic goat cheese mixture between the vegetable layers and on top, spreading it evenly. For added texture, you can sprinkle breadcrumbs over the top.
5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes or until the vegetables are tender and the top is golden brown.
6. Serve: Allow the tian to cool for a few minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.

Variations and Tips

• Vegetable Swap: Feel free to swap in other seasonal vegetables such as bell peppers, carrots, or mushrooms based on your preferences or what’s in season.
• Cheese Options: If you don’t have goat cheese, feta or ricotta can also work as delicious alternatives.
• Add Protein: For a heartier dish, consider adding cooked ground meat or a layer of beans in the mixture.
• Make Ahead: This dish can be assembled a day in advance and stored in the refrigerator, then baked just before serving for easier meal prep.

Enjoy your delightful Mixed Vegetable Tian with Garlic Goat Cheese, a dish that brings the joys of summer to your table!