Vegetables are in full swing and we absolutely love it. We have found ourselves stocking up and roasting or dehydrating nonstop these last couple weeks. Today we went to our usual vegetable markets planning to only buy necessities for our upcoming recipes but left with 5 huge bags heaping with vegetables and fruit because we just can’t ignore beautiful produce at amazing prices. Needless to say, our dehydrator is packed full and running at this moment as well as two trays of roasted tomato ‘flavor bombs’ are cooking and smoking up the apartment as we write this post. Awe, harvest time. This recipe is honor of this plentiful time of year… a beautiful and colorful Vegan Summer Harvest Tian.
This tian plays on the vegetable abundance of early September and also aids in helping us to reminisce to just a couple weeks ago when we were fancy free and vacationing in Paris.
For this summer harvest tian we choose to focus on the more starchy vegetables that are available this time of year. By placing these thinly sliced beets, potatoes, tomatoes, and zucchini on a flavorful bed of sautéed onion and garlic and then baking it, allows all the amazing juices to combine. The once brightly colored onions on the base transform in the oven to a caramelized deep red from the beets. And be warned, the beats have such a permeating color that eventually all of the vegetables are a crimson hue but they still taste divine. If you find yourself with other vegetables on hand, feel free to swap or add. You truly can’t go wrong with this dish. We hope you love this filling vegan summer harvest tian as much as we do.
- Tian
- 3 Yellow or green squash, sliced thin
- 4 Medium Tomatoes, sliced thin
- 4 Medium Beets, sliced thin
- 5-6 Medium Mixed Potatoes, Sliced thin
- 2-3 Small Eggplant, sliced thin
- 1 Large Yellow Onion, diced
- 3-4 Cloves Garlic, minced
- 1 Bunch Fresh Thyme for garnish
- 1 Bunch Fresh Oregano for garnish
- 2 tsp Dried Basil
- 2 tsp Dried Rosemary
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Black Pepper
- ½ tsp Salt
- Vegan Grated Parmesan
- ¾ cup Raw Cashews
- 3 Tbsp Nutritional Yeast
- ½ tsp Black Pepper
- ¼ tsp Salt
- Preheat the oven to 400 degrees. Wash and prepare all vegetables as per ingredient list. Using a mandolin makes quick work of all the slicing in this recipe. Highly Recommended!
- Make the grated parmesan by combining ingredients into a food processor and blending until incorporated and resembles a fine crumble.
- In an oven-safe skillet, sauté the onion and garlic with 2 tsp of olive oil until slightly translucent and fragrant.
- Remove the skillet from the heat and prepare the tian. Arrange the vegetables in the skillet, placing them upright and alternating the vegetables. You can’t go wrong but we always try to make ours as pretty as possible.
- Season with dried spices and parmesan and cover this tin foil.
- Cook in the oven for 30 minutes. After the allotted time, remove the tin foil and cook for an additional 15 minutes.
- Garnish with fresh herbs. Serve by itself or on a bed of rice or noodles. Enjoy!
