Summer Harvest Tiella

A Tiella is a layered vegetable dish often containing tomatoes, that is popular in southern Italy, and it is usually baked in an earthenware dish. Having visited many different regions in Italy, I know that each region has their own favorite version of Tiella. In Puglia, it often contains either mussels (cozze), while some other regions encase their Tiella in pastry.

I make a type of Tiella that is a little different, and that varies each time I make it depending on what vegetables are seasonally available. Our garden has finally reached its peak, and last week I picked eggplants, summer squash, zucchini, and tomatoes. I wanted to create one dish that incorporated all my vegetables into one dish to serve for dinner.

For this recipe, I used a 9 x 13-inch casserole dish, but you could use any oven-proof baking dish that you prefer. What makes this dish so great is that you can change the vegetables depending on what you have on hand. During cooler months, I often add a layer of potatoes which creates a heartier tiella.

To ensure your vegetables are fully cooked, I like to oven roast them separately first before layering them and baking them. The vegetables are layered with a cheesy crumb layer which adds texture and flavor.


Buon Appetito!
Deborah Mele 

Summer Harvest Tiella

Summer Harvest Tiella

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

A layered vegetable dish made with summer harvest vegetables.


For The Vegetables:

  • 1 1/2 Pounds Eggplant, Trimmed And Cut Into 1/3-inch Slices
  • 1 Pound Zucchini, Trimmed & Cut Into 1/3-inch Slices
  • 1 Pound Summer Squash, Trilled & Cut Into 1/3-inch Slices
  • 1 Pound Large Tomatoes, Slices
  • 1/2 Cup Olive Oil Plus Extra For Baking
  • Salt & Pepper
  • 2 Tablespoons Chopped Fresh Basil

For The Cheese & Crumb Layer:

  • 2 Cups Stale Homemade Breadcrumbs
  • 1 Cup Grated Pecorino Romano Cheese
  • 2 Tablespoons Olive Oil
  • Salt & Pepper To Taste
  • 2 Tablespoon Fresh Parsley Leaves
  • 2 Garlic Cloves, Peeled
  • 1 Teaspoon Dried Oregano


    1. Preheat oven to 375 degrees F.
    2. Line two baking sheets with aluminum foil.
    3. Brush the vegetable slices with olive oil and roast in batches for 15 minutes until tender.
    4. Arrange the eggplant in a single layer in a 9 x 13 inch pan. then top with a layer of zucchini, squash, and tomatoes.
    5. Sprinkle with the chopped basil.
    6. Place the cheese and crumb layer ingredients in a food processor and pulse until combined.
    7. Sprinkle half the crumb mixture over the vegetables in the pan, then add another layer of each of the vegetables, and finish with the last of the crumb mixture.
    8. Drizzle the vegetables with a couple of teaspoons of olive oil, then bake for 45 minutes or until the vegetables are very tender and the crumb mixture has browned.
    9. Cool 10 minutes then enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 10mgSodium: 422mgCarbohydrates: 34gFiber: 6gSugar: 8gProtein: 9g

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