Recipe: Summer Vegetable Tian

 Adam Anderson, former chef at Lucia's (currently at Whole Foods), creates and shares Simple, Good, and Tasty recipes on an ongoing basis, using the ingredients from our Harmony Valley Farm CSA boxes.

Here is a traditionally prepared Provençal side dish that shows off the bountiful summer produce and can be paired with just about any main course. The alternating colors of the tian will also make this an attractive looking side. Experiment with any vegetable in your CSA, whether it be different vegetable entirely or different variations of the vegetables in this particular recipe. Bon Appetit!

Summer Vegetable Tian

Serves 4-6


  • 2 large - Onion, sliced thinly into julienne
  • 1 each - Zucchini, sliced crosswise, 1/4” thick
  • 1 each - Yellow squash, sliced crosswise, 1/4” thick
  • 1/2 - Eggplant
  • 3 medium - Tomatoes
  • 1 bunch - Fresh thyme, remove leaves and chop (3 Tbsp)
  • 1 sprig - Fresh rosemary, remove leaves and chop (1 Tbsp)
  • 2 cloves - Garlic
  • 1/2 cup - Olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Mince garlic and combine with 1/4 cup of olive oil. Set aside.
  3. In a saute pan, heat 1/4 cup of oil over high heat. Once hot, add onions, thyme, rosemary, salt, pepper, and saute until the onions are just translucent. Set aside.
  4. Cut eggplant lengthwise into quarters. Take two of the quarters and cut crosswise into 1/8” slices. Set aside.
  5. Cut the tomatoes in the same way as the eggplant, discarding the ends. Set aside.
  6. The tians are assembled on a sheet pan. First, distribute onions into 4-6 equally sized rectangular portions on the pan. Second, alternate slices of zucchini, yellow squash, eggplant, and tomato over each bed of onion. Next, drizzle garlic oil over each individual tian and add salt and pepper to taste.
  7. Roast in oven for 15 minutes, or until vegetables are tender.