Vegetables Provencale Recipes

CHICKEN WITH PROVENCAL VEGETABLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
• Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

PROVENCAL VEGETABLE TIAN

Steps:

• Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
• Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

VEGETABLES PROVENCALE

Steps:

• In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
• Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
• Sprinkle with parmesan cheese and parsley.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

LITTLE STUFFED VEGETABLES PROVENCAL

Steps:

• Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop.
• In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared.
• In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
• Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
• Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
• Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate.
• In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well.
• Preheat oven to 400 degrees F.
• With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold.