Roasted Rainbow Vegetable Tian

Ingredients

Vegetables

• 2 medium potatoes, thinly sliced

• 1 medium sweet potato, thinly sliced

• 2 medium zucchini/courgettes, thinly sliced

• 3 medium tomatoes, thinly sliced

• 1 medium beetroot, peeled and thinly sliced

• 1 small yellow onion, very thinly sliced

• 3–4 garlic cloves, finely minced

Aim for slices around 3–4 mm thick so they cook evenly.

Herb-garlic oil

• 4 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh rosemary, chopped

• ½ tsp smoked paprika

• ½ tsp black pepper

• ¾ tsp salt

• 1 tbsp lemon juice

Base sauce

• ¾ cup tomato passata or crushed tomatoes

• 1 tbsp olive oil

• 1 garlic clove, minced

• ½ tsp oregano

• ¼ tsp chili flakes, optional

• ¼ tsp salt

• ½ tsp sugar, optional, if the tomatoes are acidic

Topping

• 100–150 g feta cheese, crumbled

• 1–2 tbsp fresh rosemary

• 1 tbsp chopped parsley

• 1–2 tbsp olive oil

• Optional: 2 tbsp dried cranberries for a sweet-tart contrast

Method

1. Prepare the oven

   • Heat to 190°C / 375°F conventional, or 180°C / 350°F fan.

   • Use a 9 × 13-inch / 23 × 33 cm baking dish, or a similar deep oval dish.

2. Make the sauce

   • Mix passata, olive oil, garlic, oregano, chili flakes and salt.

   • Spread it evenly over the bottom of the baking dish.

3. Make the herb oil

   • Combine olive oil, garlic, oregano, thyme, rosemary, paprika, pepper, salt and lemon juice.

4. Slice and arrange

   • Keep the vegetables in separate piles.

   • Arrange alternating slices vertically or slightly tilted:
     potato → zucchini → tomato → beet → sweet potato, repeating until the dish is full.

   • Tuck the onion slices and garlic between the vegetables.

   • Don’t worry if the colors aren’t perfectly symmetrical—the roasted edges are part of the appeal.

5. Season generously

   • Brush or drizzle the herb oil over the entire surface.

   • Make sure some oil gets down between the slices.

   • Cover tightly with foil.

6. First bake

   • Bake covered for 35–40 minutes.

   • This allows the potatoes and beetroot to steam and soften without the tops burning.

7. Finish roasting

   • Remove the foil.

   • Drizzle with another tablespoon of olive oil.

   • Bake uncovered for another 20–30 minutes, until the vegetables are tender and the exposed edges are browned and caramelized.

8. Add feta

   • Scatter crumbled feta over the top during the last 8–10 minutes.

   • For more deeply browned feta, use the broiler/grill for 1–3 minutes at the very end, watching closely.

9. Garnish

   • Finish with fresh rosemary and parsley.

   • Add a squeeze of lemon just before serving.

Nut information

This recipe is naturally nut-free as written.

There are no peanuts, almonds, walnuts, cashews, pistachios or other tree nuts required.

If you’re cooking for someone with a nut allergy:

• Check the feta, passata and dried herbs for cross-contact warnings.

• Avoid pesto unless it is specifically nut-free.

• Use a clean baking dish and utensils if cross-contamination is a concern.

If you want a nutty variation, sprinkle 2–3 tbsp toasted pine nuts or chopped walnuts over individual portions after baking. These are optional and should obviously be omitted for a nut-free dish.

Quantity / serving guide

For 4 people: use roughly ⅔ of the quantities.
For 8 people: use about 1⅓ quantities and a larger/deeper baking dish.

Chef’s tips

• Don’t slice the beetroot too thickly—it takes longer than zucchini and tomato to become tender.

• If your potatoes are particularly firm, microwave the slices for 3–4 minutes before arranging them.

• For the beautiful browned appearance in the photo, don’t overcrowd the vegetables horizontally; arrange them upright and tightly packed.

• Feta provides the salty, creamy contrast. Goat cheese also works very well.

• For a richer version, add 1–2 tbsp Parmesan over the top with the feta.

• Let the finished tian rest for 10 minutes before serving; this makes it easier to portion.

Best served with: crusty bread, grilled chicken, fish, or a simple green salad.