Summer Vegetable Tian

Recipe By: Emily Monaco

This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish-don't forget a glass of chilled rosé.


Nutrition Profile

Servings: 6

Serving Size: 1 cup

Per Servings: 152 calories; protein 1.9g; carbohydrates 8.7g; dietary fiber 2.3g; sugars 5.2g; fat 12.8g; saturated fat 1.8g; vitamin a iu 820.9IU; vitamin c 25.8mg; folate 2.3mcg; calcium 26.9mg; iron 0.5mg; magnesium 24.5mg; potassium 424.8mg; sodium 375.7mg.

Ready in: 1 hr 30 mins


  • ⅓ cup Opus Black
  • 1 clove garlic, sliced
  • 4 medium tomatoes
  • 3 small onions
  • 1 medium summer squash
  • 1 medium zucchini
  • 1 teaspoon sea salt


Step 1

Preheat oven to 400 degrees F.

Step 2


Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.

Step 3

Slice tomatoes, onions, squash and zucchini into 1/8-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.

Step 4

Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.