Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegetables with herbs de provence. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Herbs de Provence; Salt & pepper, to taste; Directions. In a large bowl, combine all of the vegetables, set aside. In a small bowl, stir together the oil, vinegar, herbs, salt and pepper.
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 delicious. It is appreciated by millions daily. Vegetables with Herbs de Provence is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook vegetables with herbs de provence using 16 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Vegetables with Herbs de Provence:
- Prepare 2 each medium sized eggplant (2 cups sliced)
- Prepare 1 each large onion (1 cup sliced)
- Take 1 each poblano pepper (1/2 cup sliced)
- Prepare 1 each red pepper (1/2 cup sliced)
- Get 1/4 cup green pepper (1/2 sliced)
- Prepare 1 each medium zucchini (1 cup sliced)
- Get 1 each chayote squash (1 cup sliced)
- Take 3 each tomatoes
- Take 3 clove garlic
- Get 1/4 tsp savory
- Take 1/4 tsp fennel seeds
- Make ready 1/4 tsp thyme
- Prepare 2 each bay leaves
- Get 1 tsp basil or 1/4 tsp dried basil
- Make ready 1/8 cup extra virgin olive oil or more to taste
- Make ready 1 each salt and pepper to taste
Use whatever vegetables you happen to have on hand - it would be especially great with eggplant as an addition. Herbes de Provence are used traditionally on dishes like roast chicken, roast lamb, grilled fish, and roasted vegetables. Elevate your dishes by incorporating herbes de Provence in these creative ways: Season your meat or fish. Coat the meat in olive oil, season with kosher salt and herbes de Provence, and grill, sear, or roast according to.
Instructions to make Vegetables with Herbs de Provence:
- 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.
- Prepare a 2.5 quart size bowl filled half way with water and 2 tbs of white vinegar.
- Peel and slice eggplant and place in water solution. Leave in approximately 10 minutes while slicing other vegetables.
- Slice onions and put in pan to sauté until translucent and begin to golden.
- Pour into dutch oven.
- Slice peppers and put into pan to sauté until fragrant and tender.
- Pour in dutch oven.
- Drain eggplants and layer in a colander sprinkling lightly with sea salt in between the layers.
- Cover with a plate and add weight to push out moister.(approximately 20 minutes)
- Meanwhile, slice squash, chop tomatoes and finely chop garlic.
- Once the eggplant has released the liquid, with a paper towel wipe away the salt and dab up any remaining moister.
- Add eggplants to pan to sauté with a Tbs of olive oil.
- Once golden, added to dutch oven.
- Add sliced squash (chayote and zucchini) to sauté.
- Once squash begin to tender and golden, add to dutch oven.
- Mix tomatoes with fresh basil.
- Add to dutch oven with garlic, herbs and stir. Add bay leaves.
- 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.
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey Almost perfect but there is no Lavender in Herbs de Provence, in any recipe, in France! Americans have confused and ruined the recipe by assuming that the Lavender that is produced in Provence for soap, is used in the mix. Imagine putting lavender into your ratatouille and you get the picture. Herbes de Provence is a multi-purpose spice blend that is made with dried herbs that are commonly grown or used in France's Provence region.
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