Variation
Add sliced Yukon Gold potatoes for a heartier version, though these may require a longer cook time.
Dinner · Side Dish · Vegetarian · French
Tian Of Summer Vegetables With Garlic Confit
This stunning tian of summer vegetables features thinly sliced zucchini, squash, and tomatoes slow-roasted until tender in a fragrant garlic confit oil.
Prep
30 min
Cook
1 h
Difficulty
Medium
Serves
6
Preparation
Get these tasks done before you start cooking.
Aromatics
- 1
Infuse the Oil
In a small skillet over low heat, combine 60ml olive oil and sliced garlic. Cook for 8 to 10 minutes until garlic is soft and golden but not browned.
Tip: Do not rush this step, as burnt garlic will make the entire dish bitter.
Assembly
- 1
Shingle the Vegetables
Arrange the vegetable rounds in an alternating pattern (squash, zucchini, tomato, onion) standing upright in a circular or rectangular baking dish.
Tip: Pack them tightly so they support each other and don't fall over.
How to Make Tian Of Summer Vegetables With Garlic Confit
Total time: 1 h 30 min · Yields 6 servings
- 1
Preheat and Prepare Base
Preheat your oven to 190C (375F). Pour the prepared garlic confit oil and the softened garlic slices into the bottom of a 25cm baking dish, spreading evenly.
- 2
Layer the Vegetables
Arrange the sliced zucchini, squash, tomatoes, and onions in a tight shingle pattern around the dish. Work from the outside in until the dish is completely full.
- 3
Season and Drizzle
Generously season the top of the vegetables with salt, pepper, and fresh thyme. Drizzle with an additional 2 tablespoons of olive oil to ensure the edges crisp up.
- 4
First Roast
Cover the dish tightly with foil and bake for 30 minutes. This steams the vegetables through to ensure they are fork-tender.
- 5
Uncover and Crisp
Remove the foil. If using Parmesan, sprinkle it over the top now. Return to the oven for another 25 to 30 minutes until the edges are charred and the liquid has reduced.
- 6
Rest and Serve
Allow the tian to rest for 10 minutes before serving. This allows the juices to settle and the flavors to concentrate.
Chef's Tips
- Choose vegetables with a similar diameter to ensure a neat, uniform appearance in the dish.
- Use a mandoline for the zucchini and squash to get perfectly consistent 3mm slices.
- Roma tomatoes are preferred because they have less water content than beefsteak varieties.
What to Serve with Tian Of Summer Vegetables With Garlic Confit
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled lamb chops
- Pair with a crisp baguette to soak up the garlic oil
- Enjoy as a light main with a side of quinoa
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap thyme for fresh rosemary or oregano for a different herbal profile.
Variation
Top with toasted breadcrumbs in the last 10 minutes for added crunch.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in a 175C oven to maintain texture.
Further reading
Frequently asked questions
What is the difference between a ratatouille and a tian of summer vegetables?
While both use similar ingredients, ratatouille is a stew where vegetables are cubed and cooked together, whereas a tian is layered and baked in the oven.
Why is my tian of summer vegetables watery?
Vegetables release moisture as they cook. Roasting uncovered for the second half of the time helps evaporate excess liquid and concentrate the flavors.
Can I make this dish ahead of time?
Yes, you can assemble the tian a few hours in advance and keep it refrigerated. Bake just before serving for the best texture.
Do I need to peel the vegetables?
No, keeping the skins on provides better structure, nutrients, and the characteristic vibrant colors of the dish.
Is a tian served hot or cold?
It is best served warm or at room temperature, making it a versatile option for summer buffets.
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