• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Family Recipes
  • Recipes
  • Articles
  • Cookbook
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Articles
  • Cookbook
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Articles
    • Cookbook
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » appetizers & sides » Zucchini Tomato Tian with Pine Nuts

    Zucchini Tomato Tian with Pine Nuts

    November 16, 2013

    Zucchini Tomato Tian Recipe - Vegan Family Recipes

    Many of you might be wondering what a tian is. I know up until a few months ago, I had no idea what it was. I had always assumed that most if not all vegetable dishes baked in the oven were casseroles or gratins. Now I have learned that 1. gratin is a form of casserole and 2. that tian is a french dish (from the Provence). Thank you Internet for once again teaching me something.

    This zucchini tomato tian recipe is a dish I have made for a long time but always called it a gratin. It is fairly simple and my husband and son eat it up. It can be served as a meal though I think it works better as a great side dish. Topping it off with some delicious breadcrumbs and pine nuts for added texture. Delicious!

    Zucchini Tomato Vegetable Tian Recipe - Vegan Family Recipes

    Print

    Zucchini Tomato Tian with Pine Nuts

    Course Vegan
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Author Vanessa @VeganFamilyRecipes.com

    Ingredients

    • 4 tablespoons Olive Oil
    • 1 large White Onion diced
    • 3 Garlic Cloves crushed
    • 1 large Zucchini sliced diagonally, skin on
    • 5 large Tomatoes sliced
    • ½ tablespoon dried Basil
    • 5 tablespoons Breadcrumbs
    • 4 tablespoons Pine Nuts
    • Salt and Pepper

    Instructions

    1. Preheat oven to 400F (200C)
    2. Heat 1 tablespoon olive oil in a fry
    3. pan with a bit of salt. Saute onion until translucent and garlic becomes fragrant. Spread onion mixture evenly on the bottom of large baking dish.
    4. Arrange the sliced zucchini and tomato in rows, overlapping each other. Drizzle with 2 tablespoons of olive oil.
    5. Mix breadcrumbs, 1 tablespoon olive oil , Basil, salt, and pepper in a saucepan. Toast over medium heat until breadcrumbs have gained a bit of color. Sprinkle breadcrumbs over zucchini and tomato in baking dish.
    6. Toss pine nuts evenly over dish. Sprinkle with salt and pepper.
    7. Bake in lower third of oven for roughly 30 minutes. If pine nuts start getting to dark, remove from oven immediately. Serve hot.

    Recipe Notes

    1) Use Olive Oil sparingly. You need just enough for the vegetables to cook in. If you use too much the dish will come out an oily mess. 2) The zucchini and tomatoes will absorb a lot of salt. Use slightly more than what you normally would.

    More Vegan Appetizer & Sides Recipes

    • Turmeric Roasted Cauliflower - Quick n' Easy!
    • Baked Curry Fries - Perfectly Crispy!
    • Curry Hummus - Creamy & Oil-free
    • Baked Cajun Fries - Crispy & Spicy!
    Awesome Vegan Soups Cookbook - Vegan Family Recipes - Vanessa Croessmann

    Recipes you might enjoy

    See More Recipes...

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vanessa Croessmann - Vegan Family Recipes - blog, author

    Hi, I'm Vanessa! Mom of 3, a financial planner, recipe developer, photographer, & author of Awesome Vegan Soups. I'm here to share with you my take on family food and show you just how delicious plant-based cooking and baking can be.

    More about me →

    In Season

    • Easy Roasted Butternut Squash Soup
    • Creamy Almond Soup
    • Vegan Mushroom Leek Soup (Healthy & Low Cal)
    • Quick Red Lentil Chili (Protein-Packed!)
    • Vegan Cauliflower Leek Casserole
    • Vegan Potato Leek Soup w/ Whole Wheat Croutons
    • Kale Spinach Smoothie
    • Moroccan Harira Soup

    Trending Recipes

    • How to use plant-based milks in baking
    • Vegan Baking Tips
    • Benefits of a Vegan Diet
    • How to go Vegan - The Ulitmate Guide

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Articles

    • How to go Vegan
    • Benefits of a Vegan Diet
    • Vegan Baking Tips
    • Vegan Shopping List
    • Vegetarian vs. Vegan

    Food & Recipes

    • Vegan Desserts Recipes
    • Vegan Appetizers & Sides
    • Vegan Dinner Recipes
    • Vegan Breakfast Recipes
    • Vegan Cheesecake Recipes
    • Vegan Snacks Recipes

    Contact

    • Contact
    • VFR Copyright
    • FAQ
    • Financial Planning
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate, I earn from qualifying purchases.