Using the Fresh Ecuadorian Vegetables


Delicious and Healthy

Vegetable Tian

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” Doug Larson

I found this recipe on, For the Love of Cooking, a blog I found on Pinterest. I look for recipes that uses fresh vegetables that I am pretty sure can be found in Ecuador. In my current “everyday” cooking, I often use frozen vegetables or prepared food. I want to get used to cooking with the huge variety of vegetables I have seen in the Open Markets in the pictures of Ecuador. I love to cook and since I have retired, I have more time to cook more adventurously. I will have this same time available in Ecuador, so I want to have a few recipes that will be convenient and tasty at hand. Both Leo and I loved the Vegetable Tian. Hope you will enjoy it, too.


2 T. olive oil (divided)

1 large onion sliced

2 cloves of garlic, minced

1-2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 large Roma tomatoes

Dried thyme, salt, and pepper to taste

½ cup grated Parmesan Cheese


Preheat oven to 375 degrees. Coat a baking dish with olive oil.

Heat 1 T of olive oil in a large skillet over medium heat.

Sauté the onions for about 8 minutes. Add garlic and sauté for a minute. Spread this on the bottom of the greased baking dish.

Slice the zucchini, yellow squash, tomatoes, and potatoes ¼ inch thick. Make one layer alternating these items on top of the onions. The vegetables can overlap. It was recommended to layer them in a spiral, but because my dish was oval, I lined them up in rows. Drizzle 1 T of olive oil on top.

Cover the dish with tin foil and bake 35 minutes. Uncover and sprinkle the Parmesan on top and bake another 30 minutes.


Do you have a favorite vegetable recipe you can share?

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