Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vegetables with herbs de provence. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegetables with Herbs de Provence is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Vegetables with Herbs de Provence is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vegetables with herbs de provence using 16 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Vegetables with Herbs de Provence:

1. Take medium sized eggplant (2 cups sliced)
2. Prepare large onion (1 cup sliced)
3. Take poblano pepper (1/2 cup sliced)
4. Get red pepper (1/2 cup sliced)
5. Make ready green pepper (1/2 sliced)
6. Get medium zucchini (1 cup sliced)
7. Take chayote squash (1 cup sliced)
8. Make ready tomatoes
9. Make ready garlic
10. Make ready savory
11. Prepare fennel seeds
12. Make ready thyme
13. Make ready bay leaves
14. Prepare basil or 1/4 tsp dried basil
15. Get extra virgin olive oil or more to taste
16. Prepare salt and pepper to taste

Instructions to make Vegetables with Herbs de Provence:

1. When buying eggplant, bigger isn't better. You want to look for smooth, firm small to medium sized. Throughout the recipe, add oil as needed to sauté to your taste.
2. Prepare a 2.5 quart size bowl filled half way with water and 2 tbs of white vinegar.
3. Peel and slice eggplant and place in water solution. Leave in approximately 10 minutes while slicing other vegetables.
4. Slice onions and put in pan to sauté until translucent and begin to golden.
5. Pour into dutch oven.
6. Slice peppers and put into pan to sauté until fragrant and tender.
7. Pour in dutch oven.
8. Drain eggplants and layer in a colander sprinkling lightly with sea salt in between the layers.
9. Cover with a plate and add weight to push out moister.(approximately 20 minutes)
10. Meanwhile, slice squash, chop tomatoes and finely chop garlic.
11. Once the eggplant has released the liquid, with a paper towel wipe away the salt and dab up any remaining moister.
12. Add eggplants to pan to sauté with a Tbs of olive oil.
13. Once golden, added to dutch oven.
14. Add sliced squash (chayote and zucchini) to sauté.
15. Once squash begin to tender and golden, add to dutch oven.
16. Mix tomatoes with fresh basil.
17. Add to dutch oven with garlic, herbs and stir. Add bay leaves.
18. Cover and cook in oven for one hour. It will be fragrant in 30 minutes, and smells fantastic after an hour. If you prefer a softer, but even more flavorful dish, transfer to a container to allow flavors to marinate in refrigerator to serve next day.

So that’s going to wrap it up for this special food vegetables with herbs de provence recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!