This French Roasted Vegetable Bake combines butternut squash, bell peppers, potatoes, and onions for a flavorful side dish. It’s easy to prep ahead, making it perfect for busy nights or hosting guests.
This French Roasted Vegetable Bake is inspired by the classic French tian, a dish known for its beautiful layers of thinly sliced vegetables.
While a traditional tian often includes zucchini and tomatoes, my recipe combines butternut squash, bell peppers, potatoes, and onions, giving it a hearty and flavorful twist.
It truly captures the essence of French cooking-simple, elegant, and full of flavor.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook, stirring occasionally, for about 10 minutes, or until soft and golden. Spread the cooked onions in an even layer on the bottom of your greased baking dish.
- Slice the butternut squash, bell peppers, and potatoes into rounds. (Carrots are optional. You can slice them lengthwise for arranging on top. I used rainbow baby carrots.)
Slicing the vegetables
When slicing the vegetables for the French Roasted Vegetable Bake, consider that they will shrink slightly during roasting as they release moisture. To ensure the vegetables hold their shape and cook evenly:
- Butternut squash: Slice into ¼ inch (5 mm) rounds.
- Potatoes: Slice into ⅛-1/4 inch (3-5mm) rounds. Thinner slices will become tender faster.
- Bell peppers: Slice into ½ inch (1 ½ cm) wide strips.
This thickness allows the vegetables to cook evenly without becoming overly thin or delicate once roasted. It also ensures they stack
- Directly in the baking dish over the cooked onions, alternate slices of butternut squash, red and green bell peppers, and potatoes in a snug, circular pattern until the dish is filled.
- In a small bowl, combine olive oil, minced garlic, fresh or dried thyme, salt, and freshly ground black pepper.
Pan size
I used an oval pan measuring 10x7 inches (about 26 x18 (cm), but you can also use any of the following to accommodate the amount of vegetables in this recipe:
- A round pan (9-10 inches / 23-25 cm in diameter)
- A rectangular pan (8x8 inches / 20x20 cm)
- A deep pie dish (9.5 inches / 24 cm in diameter)
Just make sure the pan is at least 2 inches (5 cm) deep to ensure the vegetables fit snugly.
- Use a brush to coat the arranged vegetables evenly with the olive oil mixture. Cover with aluminum foil and bake for 45 minutes, until the vegetables start to soften.
- Remove the foil, and bake uncovered for an additional 15 minutes or until the vegetables are browned and tender. Serve warm.
Make Ahead
If you want, you can prep it ahead of time and bake it when needed, or make it fresh and enjoy it right away.
Its flexibility makes it ideal for busy weeknights or as a delicious addition to your table when hosting.
- To prep ahead, cook the onions and place them in an even layer at the bottom of the baking dish.
- Arrange the butternut squash, bell peppers, and potatoes in a snug, circular pattern on top. Cover and refrigerate.
- The potatoes can be sliced and stored separately in water to prevent browning, then added to the dish the next day before baking.
- When ready, brush with oil, season, and bake as directed.
Serving Suggestion
This French Roasted Vegetable Bake pairs beautifully with roasted meats, grilled chicken, or as a hearty, vegetarian main dish. It's also a wonderful addition to your holiday table.
Storage tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain the crispy texture, or in the microwave for convenience.
- Freezer: While this dish is best enjoyed fresh, you can freeze it. Cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
Enjoy 💕
Recipe
French Roasted Vegetable Bake
- 2-3 tablespoons olive oil (divided)
- 1 large onion or 2 medium onions (about 154 g) diced
- 1 lb (440 g) butternut squash (Slice into ¼ inch / 5 mm) rounds) (see note 1)
- 1 ½ (about 300-375 g) large red bell peppers (Slice into ½ inch (1 ½ cm) wide strips)
- 1 ½ (about 300-375 g) large green bell peppers (Slice into ½ inch (1 ½cm) wide strips)
- 2 small or 1 medium potatoes (200 g) (Slice into ⅛-1/4 inch (3-5mm) rounds)
- 2-3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 ¼ teaspoon salt (or to taste)
- Freshly ground black pepper
Optional toppings: (see note 2)
- Grated Parmesan or any cheese
- 2 tablespoons panko crumbs
- Preheat the oven: Preheat your oven to 400°F (200°C) Lightly grease a baking dish that can fit the vegetables snugly in layers. (See note 3)
- Cook the onions: In a skillet/pot over medium heat, add 1 tablespoon of olive oil.
- Add the diced onion and cook on low heat stirring occasionally, for about 10 minutes, or until soft and golden.
- Spread the cooked onions in an even layer on the bottom of your greased baking dish.
- Arrange the vegetables: Directly in the baking dish, alternate slices of butternut squash, red and green bell peppers, and potatoes in a snug, circular pattern on top of the onions until the dish is filled.
- Season and brush the vegetables: In a small bowl, combine the remaining olive oil, minced garlic, thyme, salt, and pepper.
- Use a brush to coat the arranged vegetables evenly with the mixture.
- Bake: Cover the dish with foil and bake for 45 minutes, until the vegetables start to soften.
- Remove the foil, and bake uncovered for an additional 15 minutes or until the vegetables are browned and tender.
- After removing from the oven, let it sit on the countertop for a few minutes. This helps the vegetables finish cooking with the heat left in them (residual heat)
Storage tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain the crispy texture, or in the microwave for convenience.
- Freezer: While this dish is best enjoyed fresh, you can freeze it. Cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
2. Add some optional toppings: If you like, sprinkle Parmesan cheese and panko crumbs on top in the last 15 minutes of baking, or just leave it as is to show off the vibrant colors.
3. Baking pan size guide: I used an oval pan measuring 10x7 inches (about 26x18 cm), but you can also use any of the following to accommodate the amount of vegetables in this recipe:
- A round pan (9-10 inches / 23-25 cm in diameter)
- A rectangular pan (8x8 inches / 20x20 cm)
- A deep pie dish (9.5 inches / 24 cm in diameter). Just make sure the pan is at least 2 inches (5 cm) deep to ensure the vegetables fit snugly.
Make-Ahead Instructions: If you want, you can prep it ahead of time and bake it when needed, or make it fresh and enjoy it right away.
- To prep ahead, cook the onions and place them in an even layer at the bottom of the baking dish.
- Arrange the butternut squash, bell peppers, and potatoes in a snug, circular pattern on top of the cooked onions. Cover and refrigerate.
- The potatoes can be sliced and stored separately in water to prevent browning, then added to the dish the next day before baking.
- When ready, brush with oil, season, and bake as directed.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
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