Vegetables with Herbs de Provence
Vegetables with Herbs de Provence

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, vegetables with herbs de provence. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetables with Herbs de Provence is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vegetables with Herbs de Provence is something that I’ve loved my whole life. They’re nice and they look fantastic.

Discover Our Wide Range Of Fiction & Non-Fiction Books And Order Online. See recipes for Mike's Herbs De Provence Red Potatoes too. Place vegetables and garlic in roasting pan and coat with oil and herbes de Provence. Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.

To get started with this recipe, we have to first prepare a few ingredients. You can have vegetables with herbs de provence using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Vegetables with Herbs de Provence:
  1. Take 2 each medium sized eggplant (2 cups sliced)
  2. Take 1 each large onion (1 cup sliced)
  3. Make ready 1 each poblano pepper (1/2 cup sliced)
  4. Make ready 1 each red pepper (1/2 cup sliced)
  5. Make ready 1/4 cup green pepper (1/2 sliced)
  6. Get 1 each medium zucchini (1 cup sliced)
  7. Take 1 each chayote squash (1 cup sliced)
  8. Get 3 each tomatoes
  9. Get 3 clove garlic
  10. Get 1/4 tsp savory
  11. Make ready 1/4 tsp fennel seeds
  12. Prepare 1/4 tsp thyme
  13. Prepare 2 each bay leaves
  14. Get 1 tsp basil or 1/4 tsp dried basil
  15. Prepare 1/8 cup extra virgin olive oil or more to taste
  16. Take 1 each salt and pepper to taste

Seed and core red peppers then cut in half and place on baking sheet. Olive oil, small amount of balsamic vinegar, salt, pepper, and Herbes de Provence to flavor and coat. Other vegetables may be substituted but will change nutritional information. Make use of your garden's surplus with this comforting dish from the Provence region of France.

Steps to make Vegetables with Herbs de Provence:
  1. When buying eggplant, bigger isn't better. You want to look for smooth, firm small to medium sized. Throughout the recipe, add oil as needed to sauté to your taste.
  2. Prepare a 2.5 quart size bowl filled half way with water and 2 tbs of white vinegar.
  3. Peel and slice eggplant and place in water solution. Leave in approximately 10 minutes while slicing other vegetables.
  4. Slice onions and put in pan to sauté until translucent and begin to golden.
  5. Pour into dutch oven.
  6. Slice peppers and put into pan to sauté until fragrant and tender.
  7. Pour in dutch oven.
  8. Drain eggplants and layer in a colander sprinkling lightly with sea salt in between the layers.
  9. Cover with a plate and add weight to push out moister.(approximately 20 minutes)
  10. Meanwhile, slice squash, chop tomatoes and finely chop garlic.
  11. Once the eggplant has released the liquid, with a paper towel wipe away the salt and dab up any remaining moister.
  12. Add eggplants to pan to sauté with a Tbs of olive oil.
  13. Once golden, added to dutch oven.
  14. Add sliced squash (chayote and zucchini) to sauté.
  15. Once squash begin to tender and golden, add to dutch oven.
  16. Mix tomatoes with fresh basil.
  17. Add to dutch oven with garlic, herbs and stir. Add bay leaves.
  18. Cover and cook in oven for one hour. It will be fragrant in 30 minutes, and smells fantastic after an hour. If you prefer a softer, but even more flavorful dish, transfer to a container to allow flavors to marinate in refrigerator to serve next day.

Other vegetables may be substituted but will change nutritional information. Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida Julia Child is credited for introducing herbs de Provence to American home cooks with her recipe for poulet saute aux herbes de Provence. What do you use herbes de Provence in?

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