Provencal Vegetables Serves: 4
1 large zucchini, cut into ½ “dice (about 2 cups)
1 medium Italian eggplant, cut into ½ “dice (about 2 cups)
1 red bell pepper, cut into ½” dice (about 1 ½ cups)
4 oz. shallots, peeled and cut into ¼ “rings
¼ cup finely chopped oil-packed sun-dried tomatoes
2 Tbsp. oil from the jar of sun-dried tomatoes
2 oz. Kalamata olives, sliced
1 Tbsp. minced garlic
1 Tbsp. extra-virgin olive oil
2 tsp. finely chopped fresh rosemary leaves
1 tsp. Herbs de Provence
- Prepare the grill for direct cooking over medium heat (350˚-450˚).
- In a large disposable foil pan, combine all ingredients and mix thoroughly.
- Grill the veggies in the foil pan over direct heat with the lid closed as much as possible, until the veggies are tender, about 12-15 minutes, stirring occasionally.
- Remove from grill using BBQ mitts. Toss with steak or chicken or eat alone as a side dish.
Note: You can purchase Herbs de Provence is your local market, or you can make it at home.
Herbs de Provence Makes: 1cup
2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.