Spring Vegetable Tian

Spring has sprung, and so have the flavors in this vibrant vegetable tian! A colorful medley of carrots, snap peas, cherry tomatoes, and squash come together in perfect harmony, topped with a rich and creamy Gruyère cheese sauce.

A delightful side dish or main event, this Spring Vegetable Tian is sure to impress.

Ingredients

• 2 1/4 cups multi-colored baby carrots, peeled and sliced
• 1 3/4 cups haricots verts, trimmed
• 1 3/4 cups snap peas, trimmed
• 1 cup small cherry tomatoes, halved
• 1 cup grated zucchini
• 1 cup grated yellow squash
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups grated Gruyère cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley leaves for garnish

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, toss the sliced carrots, haricots verts, snap peas, cherry tomatoes, grated zucchini, and grated yellow squash with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.

Spread the vegetables out in a single layer on a baking sheet and roast in the oven for 20-25 minutes, or until they’re tender and lightly browned, flipping them halfway through.

While the vegetables are roasting, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Sprinkle the flour over the garlic and butter, whisking continuously for 1-2 minutes.

Gradually pour in 1 cup of milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens.

Remove the skillet from the heat and stir in the grated Gruyère cheese until melted and smooth.

Add the Dijon mustard, salt, and pepper to taste. In a greased 9×13-inch baking dish, arrange a layer of roasted vegetables.

Top with a layer of the cheese sauce, then repeat this process until you’ve used up all the ingredients, finishing with a layer of cheese sauce on top.

Transfer the baking dish to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for a few minutes before garnishing with fresh parsley leaves.

Notes

Make sure to peel the carrots thinly to maintain their tender texture. Haricots verts can be substituted with green beans if not available.

Snap peas can be sliced into strips or left whole depending on your preference.

Cherry tomatoes can be halved or quartered if they’re on the larger side. Grate the zucchini and yellow squash just before using to prevent moisture from accumulating.

Use high-quality Gruyère cheese for the best flavor.

If using leftover roasted vegetables, make sure they’re cooled completely before assembling the tian. This recipe can be prepared ahead of time and refrigerated overnight before baking.

Garnish with fresh parsley leaves just before serving to add a pop of color and freshness.

Nutrional Value

• Energy: 340 kcal
• Protein: 19g
• Fat: 22g
• Saturated fat: 12g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 8g
• Sodium: 250mg
• Cholesterol: 40mg
• Vitamins:
• Vitamin A: 200% of the Daily Value (DV)
• Vitamin C: 100% of the DV
• Calcium: 30% of the DV
• Iron: 20% of the DV