Legumes Rotis a la Provencale (French Provencal Roasted Vegetables)

About This Recipe

This roasted vegetable starter draws directly from the pantry of Provence, where herbes de Provence, good olive oil and abundant summer produce come together with minimal fuss to let the vegetables' natural sweetness shine through. Zucchini, bell peppers, cherry tomatoes and red onion are tossed simply in olive oil, garlic and the classic dried herb blend before roasting at a high enough heat to caramelize their edges without turning them mushy. Served warm or at room temperature, this makes an easy starter or side dish, showing that Provencal cooking often relies more on quality ingredients and confident seasoning than on complicated technique.

Ingredients

Serves 4

• 2zucchini(cut into thick chunks)
• 2bell peppers(cut into chunks)
• 1red onion(cut into wedges)
• 1.5 cupscherry tomatoes
• 4 clovesgarlic(whole, unpeeled)
• 1/4 cupolive oil
• 2 tspherbes de Provence
• 1 tspsalt
• 1/2 tspblack pepper
• 2 tbspchopped fresh basil(for garnish)

Instructions

1. 1

   Toss the vegetables

   Toss zucchini, peppers, onion, cherry tomatoes and whole garlic cloves with olive oil, herbes de Provence, salt and pepper.

2. 2

   Spread on a tray

   Spread the vegetables in a single layer on a large baking sheet, not overcrowded.

   Give the vegetables plenty of space on the tray so they roast and caramelize rather than steaming in a crowded pan.

3. 3

   Roast

   Roast at 220C/425F for 30-35 minutes, stirring once halfway through, until the vegetables are tender and lightly charred at the edges.

4. 4

   Finish

   Squeeze the softened roasted garlic cloves out of their skins and stir through the vegetables.

5. 5

   Serve

   Scatter with fresh basil and serve warm or at room temperature.

Variations

• •

  Add eggplant chunks for a heartier, more substantial version.

• •

  Toss with balsamic vinegar after roasting for extra tang.

• •

  Serve with a scoop of goat cheese crumbled on top for a heartier starter.

Storage

Refrigerate up to 4 days in an airtight container; serve cold, at room temperature, or gently reheated in a low oven.

Frequently Asked Questions