Vegetables Provencale Recipes

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.
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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.

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 RATATOUILLE RECIPE

Steps:

• Preparation of the peppers: Cut the red and green peppers into thin sections after having seeded them, without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove from the water when slightly softened. Drain water over a colander.
• Meanwhile, trim the eggplants into cubes with their skin. First cut them in the direction of their length, then cut perpendicularly to get dice.
• Peel and crush two garlic cloves.
• Wash and chop the parsley.
• Lightly heat half a cup of olive oil in a skillet. (Preferably a Provencal olive oil!)
• When the pan is hot but not too hot (because the olive oil loses its beneficial qualities if it's burnt), sauté the aubergines with garlic and a large handful of parsley.
• Stir occasionally.
• Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin.
• Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
• Slice the onions.
• In another pan, brown the onions with two tablespoons of olive oil, then add the peppers. After about 10 minutes, or as soon as the peppers have softened, add the tomatoes. Stir often to prevent vegetables from clinging to the bottom of the pan.
• Remember to check the eggplant, which should brown a little on the flesh side. Remove the eggplant from the heat once it begins to brown.
• Preparation of zucchini: Cut zucchini into cubes. Prepare two cloves of garlic again, and chop parsley.
• Brown zucchini cubes in a skillet over medium heat in the preheated olive oil. You can use a little less oil than for eggplant.
• Add the pressed garlic, and a good handful of chopped parsley. Stir often. Add a spoon of olive oil to the zucchini if necessary.
• When the zucchini is browned, season with salt and pepper.
• Stop cooking already cooked vegetables, and drain juices. Watch the others as they must not be crisp.
• Bake the ratatouille: When all the vegetables are cooked and drained, mix them in a casserole dish.
• Add thyme sprigs and bay leaves.
• Adjust the seasoning according to your taste.
• Cover and simmer in the oven (150C or 300F) for at least two hours (minimum). Stir occasionally.
• Serve and enjoy!