Vegetables Provencale
Experience the vibrant flavors of the Mediterranean with this classic Vegetables Provençale recipe. Featuring a rustic medley of zucchini, eggplant, bell peppers, and roma tomatoes, this dish is infused with the aromatic blend of herbes de Provence and sautéed in rich extra virgin olive oil. Perfectly simmered to tender perfection, the vegetables are transformed into a fragrant, wholesome dish that’s as versatile as it is delicious. Ready in just an hour, this French-inspired recipe is ideal as a side dish, vegetarian entrée, or a colorful addition to your next picnic spread. Serve it warm or at room temperature, garnished with fresh basil for a pop of herbaceous brightness. Whether you pair it with crusty baguette, grilled fish, or enjoy it on its own, Vegetables Provençale is a healthy and flavorful option that celebrates the essence of seasonal produce.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 4 garlic cloves
- 4 medium roma tomatoes
- 4 tablespoons extra virgin olive oil
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 fresh basil leaves
Instructions
Wash all vegetables thoroughly under cold running water and pat them dry with a kitchen towel.
Cut the zucchini into 1/4-inch thick rounds or half-moons if large. Set aside.
Trim the eggplant and dice it into 1/2-inch cubes. Sprinkle a little salt over the cubes and let them sit in a colander for about 10 minutes to remove any bitterness. Rinse and pat dry.
Core and seed the red and yellow bell peppers, then dice them into 1-inch pieces.
Peel the onion and cut it into thin slices.
Peel and finely mince the garlic cloves.
Cut a shallow 'X' on the bottom of each roma tomato. Bring a pot of water to a boil and blanch the tomatoes for 30 seconds. Transfer them to ice water, then peel off the skins. Chop the peeled tomatoes into small chunks.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3 minutes.
Add the diced bell peppers to the skillet and sauté for 5 minutes, stirring occasionally.
Push the peppers to one side of the skillet and add another tablespoon of olive oil. Add the zucchini and cook for 5 minutes until it begins to soften.
Add the final tablespoon of olive oil to the skillet and toss in the eggplant. Cook for another 5 minutes, stirring to combine all the vegetables.
Add the chopped tomatoes, herbes de Provence, salt, and black pepper. Stir well to combine. Lower the heat to a simmer and cover the skillet with a lid.
Simmer the vegetables for 20 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the Vegetables Provençale warm or at room temperature, garnished with fresh basil leaves.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6700 mg | 291% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 62.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5333 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
