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French Roasted Vegetable Bake

PREP TIME 30 minutes
COOK TIME 1 hour
TOTAL TIME 1 hour 30 minutes
servings4 servings
Inspired by the classic French tian, a dish known for its beautiful layers of thinly sliced vegetables
French roasted vegetable bake
Ingredients
  • 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
Instructions
  • 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.
Recipe Notes
1. When slicing the vegetables, keep in mind that they will shrink slightly as they release moisture during roasting. The thickness specified helps the vegetables cook evenly without becoming too thin or delicate. It also ensures they stack well, maintaining their shape and texture in the finished dish.
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.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 775mg | Potassium: 818mg | Fiber: 5g | Sugar: 5g | Calcium: 85mg | Iron: 2mg
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