Rustic Root Vegetable and Potato Tian
This Rustic Root Vegetable and Potato Tian is a beautiful, comforting Mediterranean-inspired side dish made with thinly sliced potatoes and colorful root vegetables. Everything is layered in a baking dish with garlic, olive oil, fresh herbs, and Parmesan, then baked until tender and beautifully golden around the edges. It’s an elegant addition to a holiday table but simple enough for a cozy weeknight dinner.
Recipe Details
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean / French-inspired
Ingredients
- 3 medium Yukon Gold potatoes
- 2 medium carrots
- 1 medium sweet potato
- 1 medium parsnip
- 1 small zucchini
- 1 small red onion
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Oven: Preheat oven to 400°F (200°C). Lightly grease a round or rectangular baking dish with olive oil.
- Slice the Vegetables: Wash and peel the potatoes, carrots, sweet potato, and parsnip. Slice all vegetables into thin, evenly sized rounds. Thin slices help everything cook evenly.
- Season: Place the vegetables in a large bowl. Add olive oil, minced garlic, thyme, oregano, salt, and black pepper. Toss gently until well coated.
- Arrange: Arrange the vegetable slices upright in the baking dish, alternating colors and types to create attractive rows or concentric circles.
- Bake: Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, sprinkle Parmesan over the top, and bake for another 15–20 minutes, until the vegetables are tender and golden.
- Garnish: Let the tian rest for 5 minutes. Sprinkle with fresh parsley and serve warm.