Mediterranean Roasted Vegetable Tian

A colorful, rustic vegetable bake made with thinly sliced zucchini, tomatoes, sweet potatoes, and beets, roasted until tender and caramelized. Fresh rosemary, garlic, olive oil, crumbled feta, and a touch of dried cranberries give it a delicious Mediterranean-style finish.

Ingredients

• 2 medium zucchini, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 medium sweet potato, peeled and thinly sliced
• 2 medium beets, peeled and thinly sliced
• 1 small yellow onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries
• Fresh rosemary sprigs, for garnish
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Combine the olive oil, minced garlic, oregano, thyme, rosemary, paprika, salt, pepper, and lemon juice in a small bowl.
3. Arrange the sliced vegetables upright in a lightly oiled baking dish, alternating the zucchini, tomato, sweet potato, beet, and onion slices. Pack them fairly tightly so the vegetables stay upright while roasting.
4. Drizzle the seasoned olive oil evenly over the vegetables, making sure some reaches between the slices.
5. Cover the dish loosely with foil and bake for about 35 minutes.
6. Remove the foil and continue roasting for another 20–25 minutes, or until the vegetables are tender and the edges are beautifully caramelized.
7. Sprinkle the feta and dried cranberries over the top during the final 5–8 minutes of baking.
8. Garnish with fresh rosemary and parsley. Let the dish rest for a few minutes before serving.

Q&A

Can I use different vegetables?
Yes. Eggplant, yellow squash, bell peppers, carrots, or red onions work beautifully in this dish.

Do I have to use beets?
No. You can replace them with extra sweet potato, carrots, or another firm vegetable.

Can I make this without feta?
Absolutely. Leave it out for a dairy-free version, or use a dairy-free feta alternative.

How do I keep the vegetables from drying out?
Covering the dish during the first part of baking helps the vegetables steam and become tender. The uncovered roasting period is what gives them their caramelized edges.

Can I prepare it ahead of time?
Yes. Assemble the vegetables and seasoning several hours ahead, refrigerate, and bake when ready. Add the feta and cranberries near the end.