Spiral Vegetable Tian

Spiral Vegetable Tian

A vegetable tian is a composite of roasted vegetables layered attractively in a shallow dish. Sometimes a little cheese is added on the top. The vegetables are usually sliced into coins and arranged in an alternating manner to form a colorful display. This beautiful dish uses the abundance of summer vegetables like zucchinis, summer squashes, eggplants, tomatoes, potatoes, onions, and herbs. Ingredients may be adjusted to suit one’s preference.

Of late vegetable tarts have also been appearing on the scene. These tarts are equally attractive with basically the same vegetables wrapped into a spiral display. I was really captivated with the presentation and told myself that I will most definitely make a Spiral Vegetable Tian before summer is out.

Spiral Vegetable Tian

I managed to buy some small to medium sized eggplants at the Asian grocery store this past weekend. Together with my bounty from the farmer’s market, I had everything needed for these individual Spiral Vegetable Tians. Since I was not using any tomatoes or potatoes, I sliced the vegetables into strips and went with the spiral display.

Spiral Vegetable Tian

The outcome was not only pleasing but delicious as well. The vegetables were well cooked but not mushy. The individual serving was sufficient for a light lunch. This would be a perfect salad for the colder days ahead.

Spiral Vegetable Tian

Even though I did not place a foil on the vegetables, they were still moist and flavorful without too much liquid at the base of the dish. A little parmesan cheese may be added at the final 10 minutes of baking if desired. This recipe was loosely adapted from Barefoot in Paris.

Spiral Vegetable Tian
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 small eggplants, sliced into strips length-wise
  • 1 medium sized onion, peeled and chopped
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, sliced into strips length-wise
  • 1 small yellow squash, sliced into strips length-wise
  • Freshly ground salt and pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried dill weed
  1. Prepare two individual 5-inch pie plates. Place eggplant strips in a bowl. Sprinkle some salt over the strips and let it sit for 15 minutes. Rinse and drain.
  2. Saute onions in a medium sized pan with 1 tablespoon olive oil for about 4 minutes. Add minced garlic and continue to sauté for another minute. Remove and divide evenly between the two individual 5-inch pie dishes.
  3. Roll a strip of eggplant into a tight circle, then wrap a strip of yellow squash around that followed by a strip of zucchini. Continue wrapping and alternating the vegetables until you can’t hold it in your palm any more. Place it in the pie dish on top of the cooked onions and garlic while still holding on so that vegetables do not unravel. Continue wrapping and alternating the vegetables in the pie dish until it is filled and vegetables are tightly packed.
  4. Shave or sprinkle salt and pepper onto vegetables.
  5. Combine the 2 remaining tablespoons of olive oil, dried thyme, and dried dill weed in a small boil. Drizzle onto vegetables.
  6. Place both pie dishes on a baking tray and bake in a pre-heated 375°F (190°C) oven for 30 minutes.
  7. Remove and serve immediately.

Spiral Vegetable Tian

Enjoy…..and have a wonderful day! 😎

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    • Biren says

      Thanks Shannon!

      A tian actually refers to a conical earthenware cooking vessel made from red clay used for cooking in the Provence or Alps regions of France. Traditional it is more like a braise vegetable stew. What we see today is the “modern” version done in a shallow dish. To read more, please click here.

  1. says

    I have seen many spiral, vertically layered tarts and tians around the food blogosphere too! So often on Pinterest lately, actually, that when I landed here and saw the thumbnail for your latest post, I was momentarily disoriented and thought I had unintentionally landed in Pinterest instead LOLOLOL

    This is absolutely GORGEOUS!!! If I were having dinner at your place, I’m sorry but I would need one tian, all to myself!! I love veggies and the selection you’ve made includes some of my favourites. Lovely, just lovely for fall :)

  2. says

    What a gorgeous dish! I saw another of these recently and was as captivated with that one as I am with yours! It’s beautiful! I bet it did make a wonderful lunch. I like the way you made the individual servings. I would think that it would make the assembly process easier. Great dish!!

  3. says

    This is so cool! I love how it looks and I love that it is baked and what a wonderful presentation it makes. I’ll bet you could do a big one for the Thanksgiving table! :)


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