Sweet Spiced Fruit and Vegetable Tian

Sweet spiced fruit and vegetable bake2

Today we are making a very yummy vegetarian dish that I could not figure out a name for. I got the idea from a recipe I saw called “Persian Ratatouille”, but I changed many things and the original name seemed odd to me anyway. Then I was mocked for calling it a “Persian Fruit and Vegetable Thing”. So at last, I decided “Sweet Spiced Fruit and Vegetable Bake” works for a name; it is a bit of a mouth-full but it sums the dish up well. Regardless of what you call it, this is a simple prepare-and-bake recipe that is absolutely delicious.

There is a lot you could do with this dish if you wanted to mix it up. The original version had eggplant, tomatoes, and regular potatoes in it. It also used lime juice instead of pineapple juice, but I like the sweetness of the pineapple in this version. If you want to add meat to this dish, you could mix in some diced chicken when baking, or serve it as a side with grilled pork and it would be great.

On a non-cooking related note, I found out that the print button at the bottom of every post is much more amazing then I ever thought. If you use it, you can cut out photos, delete the intro paragraphs and print a much more compact recipe without cutting and pasting. Try it out; it is just to the right of the comment buttons.

This makes a fairly large dish, with enough for 6-8 servings as a main course with a grain side like quinoa.

P.S. On Turtle66′s suggestion I changed the name!


3 granny smith or other tart green apples

3 medium zucchini

3 medium carrots

2 sweet potatoes

16 dried apricots (approximately)

12 prunes (approximately)

1 tsp cumin

1 tsp cinnamon

½ tsp turmeric

1½ tsp salt

3 cloves garlic, minced

½ c pineapple juice


1)      Preheat the oven to 350 degrees.

2)      Chop the apples, zucchini, carrots, sweet potatoes, apricots, and prunes into bite-sized pieces.

3)      Mix all of the fruit and vegetables together in a large casserole dish.

4)      Mix together the remaining ingredients, from cumin through pineapple juice, in a small bowl.

5)      Pour the pineapple juice mixture over the fruit and vegetables, and toss to coat evenly.

6)      Cover and bake for about an hour until everything is cooked through.

7)      Let sit covered for 10 minutes.

8)      Serve and enjoy!

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