Inner Chef

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Provencal Vegetables

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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


  1. Prepare the grill for direct cooking over medium heat (350˚-450˚).
  2. In a large disposable foil pan, combine all ingredients and mix thoroughly.
  3. 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.
  4. 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.


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