Apulian Tiella with vegetables: the vegetarian recipe of the typical traditional dish

  • potatoes
    700 grams
    • 899 kcal

  • Tomatoes
    300 grams

  • Zucchini

    200 grams
    • 17 kcal
  • arborio rice
    150 grams

  • Red onions

  • Grated pecorino

    30 grams
  • Breadcrumbs
    2 tbsp
    • 0 kcal

  • dried oregano
    1 teaspoon

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

The Apulian Tiella with vegetables is the vegetarian variant of the typical specialty of the regional tradition. The main ingredients are rice, potatoes, onions and tomatoes which are used believed, arranged in layers and oven-baked: the end result is a fragrant and flavorful dish with a golden crust on the surface, perfect for serving first Where single dish for the whole family. You can also prepare it in advance and only reheat it when it’s time to put it on the table: when left to rest, it will further intensify its flavors and aromas. Find out how to do it perfectly by following our simple step-by-step recipe.

How to prepare Apulian tiella with vegetables

Apulian Tiella with vegetables

Wash the vegetables, peel them and cut them all into thin slices (1).

Apulian Tiella with vegetables

Grease a baking dish with a generous drizzle of oil and place a first layer of onion on it (2).

Apulian Tiella with vegetables

Continue with a layer of potatoes (3), salt lightly between each layer.

Apulian Tiella with vegetables

Cover with the courgettes cut into slices (4).

Apulian Tiella with vegetables

Add the cherry tomatoes (5).

Apulian Tiella with vegetables

Spread out the rice and season with a drizzle of oil and a pinch of salt. Cover with another layer of onions, potatoes and zucchini; sprinkle with a large glass of water (6) and place the rest of the tomatoes on top.

1640688451 657 Apulian Tiella with vegetables the vegetarian recipe of the typical

In a bowl, combine the grated pecorino with the oregano, ground pepper and a pinch of salt; sprinkle the mixture on the surface of the tiella (7). Drizzle with 3 tablespoons of oil and bake at 180-200 ° C for 45-50 minutes, or until the surface is golden. If it gets too dry, add a little more water.

Apulian Tiella with vegetables

After the cooking time, take the tiella out of the oven, serve and serve at room temperature or warm (8).


You can also prepare the tiella in advance and keep it in the refrigerator overnight: the rest time it will allow the flavors to harmonize and intensify more. Before serving it, we advise you to put it back in the oven to perfume it again.

For best results, we recommend that you cut vegetables into slices from same size: this way they will cook evenly.

You can also add others to your tiella aromatic herbs, such as basil and mint, and replace the pecorino with Parmesan cheese or the Grated parmesan. Instead of water, you can wet the rice with vegetable broth.

To make the dish even richer and more complete, you can add the mussels, a sin bary version, or the salt cod, a sin Foggia variant.

If you liked this recipe, also try the tiella with rice and anchovies.


The Apulian tiella with vegetables can be preserved in fridge, covered on the surface with a sheet of transparent film, up to 2-3 days.