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.
VEGGIES A LA PROVENCE
I grilled these veggies on an oven liner that I sprayed with coconut oil. The coconut oil doesn't go rancid when heated at high temperatures.
Provided by Chef Joey Z.
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat your grill to medium-high.
- While it's heating prepare your veggies.
- Clean and cut the potatoes in half. Peel the parsnips and chop them into pieces. Clean and chop the onion.
- Put the chopped up veggies into a large bowl and pour the oil over them and toss. Add the herbs and seasonings and toss again to make sure all the veggies are covered with the herbs.
- Spray the oven liner with oil.
- Grill for about 10 minutes on medium, but check them around the 5 minute mark to make sure they aren't burning, if they are turn the heat down a bit; then flip and grill the veggies 5 more minutes. Test with a fork to make sure the veggies are tender.
- Serve warm.
- Bon Appetit!
Nutrition Facts : Calories 316.4, Fat 7.6, SaturatedFat 0.8, Sodium 31.3, Carbohydrate 58.2, Fiber 9.5, Sugar 8.7, Protein 5.9
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