Provençal Vegetable Tian With Goat Cheese And Paprika Sauce
Prep time
Cook time
Total time
Thinly sliced zucchinis, eggplants and tomatoes are beautifully layered in this flavorful Provençal dish, perfect with goat cheese and its paprika sauce.
Recipe type: Main, Side Dish
Cuisine: French Cuisine, Vegetarian, Gluten Free
Serves: 4
  • 1 green zucchini thinly sliced
  • 1 yellow zucchini thinly sliced
  • 1 eggplant thinly sliced
  • ½ red paprika (chopped)
  • 3-4 tomatoes thinly sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Unrefined sea salt
  • Olive oil
  • Freshly ground black pepper
  • Provence dry herbs (or mix dry oregano, thyme and rosemary)
  • Fresh basil leaves, to garnish
  • Goat cheese
  1. Preheat oven to 180 °C.
  2. To make the sauce: In a large skillet, heat two tablespoons of olive oil. Add the chopped onion and garlic. Season with salt and pepper. Cook until softened, about 5 minutes.
  3. Add the chopped half paprika, cook for a few minutes until tender. Then add the remaining of zucchinis and eggplants, turning, until tender. Add remaining of tomatoes last (if you don’t have any left, use one extra tomato for the sauce). Sprinkle with thyme.
  4. With a mixer or blender, puree the mixture. Spread it on the bottom of your baking pan.
  5. Alternate sliced zucchinis, eggplant and tomatoes to create colorful layers. Continue until the baking dish is filled. Sprinkle the surface of the vegetables with salt and pepper, Provence herbs, goat cheese and drizzle with olive oil.
  6. Cover the baking dish with parchment paper, cut at the size of your dish. Cut a small cross hole in the center of the paper, to allow steam to come out. Place in the oven and cook for about 30 minutes.
  7. Sprinkle with fresh basil leave before serving. Bon Appétit!
Recipe by Chocolate & Quinoa at