Recipe by Chavi Feldman

Vegetable Tian

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Parve Parve
Easy Easy
6 Servings


- Gluten - Wheat

Here’s a different take on the classic vegetable kugel. This tasty side makes for an unusual and pretty presentation that will soon become your new Yom Tov favorite! Make sure to select vegetables that are roughly the same size in diameter for a uniform look.

  For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.



  • 2 tablespoons oil, divided

  • 1 large Spanish onion, diced

  • 3–4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic

  • 1 yellow squash

  • 1 medium zucchini

  • 1 Japanese eggplant (long and thin)

  • 2 ripe plum tomatoes

  • 1 large Idaho potato

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon Gefen Oregano


  • 3 tablespoons margarine

  • 3 tablespoons flour

  • 1 cup boiling water

  • 2 teaspoons MSG-free chicken soup mix


Prepare the Vegetable Tian


In a medium saucepan, sauté onion in oil until golden. Add minced garlic and sauté another few minutes. Pour onion into a nine-inch (20-centimeter) round oven-to-tableware dish, and spread to coat the bottom of the dish.


Using a mandoline, slice all vegetables thinly into rounds (slice the potato last to prevent it from turning brown) and place each one in a separate bowl. Drizzle about one to two teaspoons of oil in each bowl, and sprinkle generously with salt and pepper, to taste. Toss to coat.


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


To assemble the tian: Layer all the vegetables, placing them standing vertically around the baking dish, in the following order: yellow squash, potato, zucchini, eggplant, tomato. Keep on layering until an inner and outer ring is formed, taking care to pack very tightly.


Sprinkle the pie with oregano and additional salt and pepper.


To make the sauce: In a small pot, melt margarine. Add flour and stir quickly. Add boiling water and chicken soup mix, whisking to break up any lumps. Cook on medium heat until thickened, hot, and bubbly. Pour sauce over vegetables in the pan and bake for one and a half hours.


Allow to cool and set for about one hour before serving warm or at room temperature.


Food and Prop Styling by Renee Muller Photography by Moishe Wulliger

Vegetable Tian

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Chavi H
Chavi H
1 year ago

Can this be frozen and made in advance?

Reply to  Chavi H
1 year ago

I would not recommend freezing this.

Sara Meisels
Sara Meisels
2 years ago

The picture is how it looked before adding the sauce. Once the sauce was added, it didn’t look nearly as nice, and the dish needed more flavor. I would do some type of sauce without the flour and with more herbs/spices.