Colorful summer vegetables roasted with garlic and herbes de Provence, a simple starter reflecting the flavors of southern France.
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.
Serves 4
Toss zucchini, peppers, onion, cherry tomatoes and whole garlic cloves with olive oil, herbes de Provence, salt and pepper.
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.
Roast at 220C/425F for 30-35 minutes, stirring once halfway through, until the vegetables are tender and lightly charred at the edges.
Squeeze the softened roasted garlic cloves out of their skins and stir through the vegetables.
Scatter with fresh basil and serve warm or at room temperature.
Spread the vegetables in a single layer with space between pieces — an overcrowded tray steams the vegetables instead of roasting them properly.
Roast the garlic whole in its skin so it softens into a sweet paste rather than burning, which happens quickly if peeled and left exposed.
Use fresh basil to finish rather than cooking it with the vegetables, since its flavor fades quickly under heat.
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.
Refrigerate up to 4 days in an airtight container; serve cold, at room temperature, or gently reheated in a low oven.
Roasted vegetable dishes seasoned with herbes de Provence reflect the broader culinary identity of southern France, where the specific blend of dried thyme, rosemary, oregano, and sometimes lavender defines much of the region's rustic, sun-driven cooking style.
Yes, use a mix of fresh thyme, rosemary and oregano, though add them earlier in roasting since fresh herbs need more time to release their flavor than dried.
This dish is very forgiving — use whatever combination of summer vegetables you have on hand, adjusting roasting time slightly for denser vegetables.
The tray was likely overcrowded, causing the vegetables to steam — use two trays if needed to keep everything in a single, spaced-out layer.
Per serving (220g / 7.8 oz) · 4 servings total
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