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Half an Hour to Cooking Extraordinary Vegetables with Herbs de Provence

Hoping to dine Vegetables with Herbs de Provence a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with helpful procedures on cooking a Vegetables with Herbs de Provence like a famous chef made.

Vegetables with Herbs de Provence

We hope you got benefit from reading it, now let's go back to vegetables with herbs de provence recipe. You can cook vegetables with herbs de provence using 16 ingredients and 18 steps. Here is how you do it.

To cook an extraordinary Vegetables with Herbs de Provence, below are the components needed:

  1. You need 2 each of medium sized eggplant (2 cups sliced).
  2. Use 1 each of large onion (1 cup sliced).
  3. Provide 1 each of poblano pepper (1/2 cup sliced).
  4. Prepare 1 each of red pepper (1/2 cup sliced).
  5. Use 1/4 cup of green pepper (1/2 sliced).
  6. Use 1 each of medium zucchini (1 cup sliced).
  7. You need 1 each of chayote squash (1 cup sliced).
  8. Take 3 each of tomatoes.
  9. Get 3 clove of garlic.
  10. Use 1/4 tsp of savory.
  11. You need 1/4 tsp of fennel seeds.
  12. Use 1/4 tsp of thyme.
  13. You need 2 each of bay leaves.
  14. Get 1 tsp of basil or 1/4 tsp dried basil.
  15. Prepare 1/8 cup of extra virgin olive oil or more to taste.
  16. Use 1 each of salt and pepper to taste.

After preparing the materials, now you are ready to cook your appetizing Vegetables with Herbs de Provence by following the procedures on this section:

  1. 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..
  2. Prepare a 2.5 quart size bowl filled half way with water and 2 tbs of white vinegar..
  3. Peel and slice eggplant and place in water solution. Leave in approximately 10 minutes while slicing other vegetables..
  4. Slice onions and put in pan to sauté until translucent and begin to golden..
  5. Pour into dutch oven..
  6. Slice peppers and put into pan to sauté until fragrant and tender..
  7. Pour in dutch oven..
  8. Drain eggplants and layer in a colander sprinkling lightly with sea salt in between the layers..
  9. Cover with a plate and add weight to push out moister.(approximately 20 minutes).
  10. Meanwhile, slice squash, chop tomatoes and finely chop garlic..
  11. Once the eggplant has released the liquid, with a paper towel wipe away the salt and dab up any remaining moister..
  12. Add eggplants to pan to sauté with a Tbs of olive oil..
  13. Once golden, added to dutch oven..
  14. Add sliced squash (chayote and zucchini) to sauté..
  15. Once squash begin to tender and golden, add to dutch oven..
  16. Mix tomatoes with fresh basil..
  17. Add to dutch oven with garlic, herbs and stir. Add bay leaves..
  18. 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..

Recipe : Vegetables with Herbs de Provence

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