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Vegetarian, Meal soups and plant based

Vegetable tian with quinoa

Vegetable tian with quinoa is a vegetarian dish for 4 people, ready in 70 minutes, easy to make, for €2.00 per serving. Tomatoes, zucchini, and eggplant are arranged in tight rows and roasted with olive oil, thyme, and garlic. The key is slicing the vegetables to an even thickness and basting them midway so they turn out soft and tender.

A Provençal tian of roasted tomatoes, zucchini, and eggplant in olive oil, served with quinoa on the side.

Vegetable tian with quinoa
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer

A tian is summer on a plate. Thin rounds of tomato, zucchini, and eggplant bake slowly, packed side by side, until they turn soft and slightly caramelized at the edges. Thyme and garlic quietly season every bite, and olive oil ties the whole dish together. Quinoa, cooked separately, gives the meal some structure and soaks up the roasting juices for a satisfying main course.

This is a weeknight dish you can also make ahead on a Sunday to enjoy over the following days, or a light dinner when you still want real flavor. It suits a quiet evening meal between adults, especially in summer when the vegetables are at their best. Mon Chou suggests it for exactly those moments when you want something simple that still feels like a proper meal.

The ingredients

4 people

Fruits and vegetables

  • Tomatoes 5
  • Zucchini 3
  • Eggplant 2
  • Onions 2
  • Garlic 3 cloves
  • Thyme 5 sprigs

Pantry

  • Quinoaoften in the pantry 250 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Thinly slice the onions and cook them with the garlic in a little olive oil until soft, then spread them over the bottom of the baking dish. 8 min

    This sweet base flavors the whole tian.

  2. Cut the tomatoes, zucchini, and eggplant into rounds of the same thickness.

    Choose vegetables of a similar diameter for a neater result.

  3. Arrange the slices in tight alternating rows, drizzle with olive oil, season with salt and pepper, and add the thyme.

    Slip an onion ring between two slices here and there if you like.

  4. Bake at 190°C, basting with the juices halfway through. 45 min

    Cover with foil at the start so the vegetables turn out soft and tender.

  5. Cook the quinoa in salted water and serve it alongside the tian. 12 min

    Stir a bit of the tian's juices into the quinoa, it adds great flavor.

Our tips to get it right

  • Pick tomatoes, zucchini, and eggplant of a similar diameter, the tian bakes more evenly and looks neater on the plate.
  • Lightly salt the eggplant slices and let them sit for ten minutes before arranging them, they lose their bitterness and release less water.
  • Use a wide, shallow baking dish rather than a deep one, the vegetables roast better and the top caramelizes more.

The variations

  • Swap the zucchini for sliced bell peppers for a more colorful, slightly sweeter version.
  • Tuck slices of mozzarella between the vegetables near the end of cooking for a richer tian.
  • For a quicker version, slice the vegetables thinner and cut the oven time down to 30 minutes.

What to serve it with

  • Fresh goat cheese
  • Grilled country bread
  • A glass of fresh tomato juice

Storage

The tian keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the quinoa, best eaten within 2 months. Reheat it in the oven or a skillet so it doesn't release too much water.

Questions about this dish

Can you make the tian ahead of time?

Yes, you can bake it the day before and reheat it gently in the oven. The flavor actually improves after a night in the fridge, once the flavors have had time to mingle.

Can you swap the quinoa for another grain?

Yes, rice or bulgur both work well instead. Cook them the same way in salted water and stir in a bit of the tian's juices too.

Do you need to peel the vegetables before slicing?

No, the skins of tomatoes, zucchini, and eggplant are edible and hold up well to roasting. They also help the slices keep their shape once cooked.

How do you keep the tian from turning watery?

Drain the tomatoes well after slicing and don't overdo the olive oil. Covering with foil only at the start of baking also helps prevent excess liquid.

How long does it take to make a vegetable tian with quinoa?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable tian with quinoa?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable tian with quinoa cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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