Veggies A La Provence Recipes
VEGETABLES PROVENCALE
Quick, easy and delicious combination of vegetables with parmesan cheese. Perfect accompaniment to any meat.
Provided by Chris from Kansas
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
PROVENCE VEGGIE SANDWICH
Steps:
- Slice the eggplant and zucchini lengthwise into 1/4-inch thick strips and lightly sprinkle with salt. Let stand in a colander for about 1/4-hour until vegetables perspire. Rinse well and dry with a paper towel.
- Meanwhile, remove outer skin from head of garlic and cut tops of cloves off. Brush garlic lightly with olive oil and place in the center of the cooking grate. Cook 45 minutes or until garlic is soft and cooked through. Remove from grill, remove garlic pulp, and set aside. Combine garlic with the olives, tomato, red pepper flakes, balsamic vinegar and Herbes de Provence in the bowl of a food processor. Lightly pulse with 1 teaspoon of olive oil, until mixture has combined and formed a paste.
- Lightly brush or spray eggplant, zucchini, and bell peppers with olive oil and place in center of the cooking grate. Grill, for 4 to 6 minutes, turning once during cooking. Vegetables should be cooked through, but not limp. Just before serving, split rolls and place on cooking grate to toast. Assemble sandwiches by layering lettuce, grilled vegetables and goat cheese (if desired). Spread garlic-olive paste on top bun and season vegetables with salt and pepper.
LITTLE STUFFED VEGETABLES PROVENCAL
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
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.
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- Set your oven at 180 degrees. Wash the vegetables and dry them. Cut the top of the tomatoes and spoon innards out carefully.
- Cut in half (lengthways) the courgettes and aubergines, and with the help of a knife and spoon, take out most of the flesh but be careful not to cut right through to the bottom. You should be left with little vegetable boats ready for the filling. Rub inside out with salt and olive oil.
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