Vegetable Tian with Arugula and Mango Salad


Adapted from


  • 1 T olive oil, divided
  • 1 large yellow onion, sliced
  • 1 garlic clove, minced
  • 1/2 lb medium red potatoes, sliced
  • 1/2 lb zucchini, sliced
  • 1/2 lb medium tomatoes, sliced
  • 1/2 t kosher salt
  • 1/4 t freshly ground pepper
  • 1 T fresh thyme leaves, chopped
  • 1/2 c grated gruyere cheese
  • 2 c arugula leaves
  • 1/2 mango, peeled and cut into slices
  • 1/4 medium red onion sliced
  • 1/2 T champagne vinegar
  • 1/2 t Dijon mustard
  • 2 T olive oil
  • 1/4 t cumin


Heat 1/2 T olive oil in skillet. Cook onion and garlic 8 – 10 min or until soft. Spread in the bottom of an 8” x 8” baking dish. Arrange potatoes, zucchini and tomatoes in baking dish, tightly overlapping and creating one layer. Sprinkle with salt, pepper and thyme. Drizzle with remaining 1/2 T olive oil. Cover with aluminum foil and bake at 375°F 45 min. Remove foil, top with cheese and bake an additional 30 min or until brown.

Combine arugula, mango and onion. Whisk together vinegar, Dijon, olive oil and cumin. Season with salt and pepper. Toss with salad.

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