Best 3 Barefoot Contessas Vegetable Tian Ina Garten Recipes

Indulge in a symphony of flavors with Ina Garten's Vegetable Tian, a culinary masterpiece that showcases the vibrant colors and textures of fresh vegetables. This stunning dish is a delightful combination of tender zucchini, eggplant, tomatoes, and bell peppers, artfully arranged in a spiral pattern and baked to perfection. The tian is not only a visual treat but also a flavor sensation, with each bite offering a burst of sweetness, earthiness, and a hint of herbs. Accompany the tian with a tangy tomato sauce, a creamy béchamel sauce, or a combination of both for an unforgettable dining experience. This versatile dish can be enjoyed as a main course for vegetarians or as a delightful side dish to grilled meats or fish. Discover the culinary magic of Ina Garten's Vegetable Tian and embark on a journey of flavors that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )

Barefoot Contessa's Vegetable Tian ( Ina Garten ) image

Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.

Provided by Laci1093

Categories Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lbs medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leave, plus extra
fresh thyme sprig
2 ounces gruyere cheese, grated

Steps:

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil.
In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
Serve warm.

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

VEGETABLE TIAN

Vegetable Tian image

Provided by Ina Garten

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Steps:

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.

Tips:

Choose fresh, seasonal vegetables: The fresher the vegetables, the better the tian will taste. Look for vegetables that are brightly colored and have no blemishes.
Slice the vegetables evenly: This will help them cook evenly in the oven.
Use a variety of colors and textures: This will make the tian more visually appealing and interesting to eat.
Don't overcrowd the tian: Make sure there is enough space between the vegetables so that they can cook properly.
Bake the tian until the vegetables are tender and the top is golden brown: This usually takes about 45 minutes to an hour.
Let the tian cool slightly before serving: This will help the vegetables hold their shape.

Conclusion:

Barefoot Contessa's Vegetable Tian is a delicious and easy-to-make dish that is perfect for a summer meal. It is a great way to showcase fresh, seasonal vegetables and can be served as a main course or side dish. With its vibrant colors and flavors, this tian is sure to impress your guests.