Provençal Mixed Vegetables

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This is a classic vegetable dish from the Provence region of France. Delicious as a side dish or scooped onto toasted bread.

Difficulty: Easy

Hands-on: 10 minutesTotal: 40 minutes

Serves: 6

Ingredients

  • ¼ cup olive oil
  • ½ cup chopped onion
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped yellow bell pepper
  • 5 cloves garlic, minced
  • 2 cups diced eggplant
  • 1 cup diced zucchini
  • ½ cup diced tomatoes
  • ¼ tsp. dried tarragon
  • ½ tsp. dried thyme
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Heat oil in a heavy Dutch oven over medium-high heat. Sauté the onion, peppers, and garlic for 5 minutes. Add the eggplant and zucchini, toss to coat with oil, and then add the tomatoes and herbs.
  • Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Season with salt and pepper.

Recipe Information

Serves: 6

Ingredients

  • ¼ cup olive oil
  • ½ cup chopped onion
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped yellow bell pepper
  • 5 cloves garlic, minced
  • 2 cups diced eggplant
  • 1 cup diced zucchini
  • ½ cup diced tomatoes
  • ¼ tsp. dried tarragon
  • ½ tsp. dried thyme
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Heat oil in a heavy Dutch oven over medium-high heat. Sauté the onion, peppers, and garlic for 5 minutes. Add the eggplant and zucchini, toss to coat with oil, and then add the tomatoes and herbs.
  • Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Season with salt and pepper.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat9g
Saturated Fat1g
Cholesterol0mg
Sodium100mg
Total Carbohydrate6g
Dietary Fiber2g
Sugars3g
Protein1g