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Taste of Provence
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La Belle Cuisine -
More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Grilled Vegetables
with Provençal Vinaigrette
"We may live without friends; We may
live without books;
But civilized man cannot live without cooks."
~ Meredith Owen
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Provencal Village II
Art Print
Longo, Michael
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Provencal Village V
Art Print
Longo, Michael
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La Belle Cuisine
Grilled Vegetables with
Provençal Vinaigrette
Food & Wine 2000:
an Entire Year's Recipes from
America's Favorite Food Magazine
Food & Wine Books, Editor in Chief Judith Hill,
2000, American Express
Publishing Corp.
 
4 servings
“You can
choose the vegetables for this salad based on what
looks best at
the
market.
Prepare the dressing with Banyuls
vinegar, made from the
sweet
fortified
French
red wine, or
use Sherry vinegar instead.”
2 artichokes
3/4 cup
extra-virgin olive oil
2 teaspoons
herbes de Provence
1 large fennel
bulb – halved, cored and cut
lengthwise into 12 wedges
1 large ripe
tomato, sliced crosswise 3/4 inch thick
1 medium
zucchini, sliced 3/4 inch thick
2 Portobello
mushrooms, stemmed, caps halved
Salt and
freshly ground pepper
1 tablespoon
vinegar, preferably Banyuls or Sherry
1 teaspoon
Dijon mustard
1 teaspoon
Worcestershire sauce
1. Using a
sharp knife. trim the artichoke stems to 1 inch. Using kitchen scissors,
trim 1/2 inch from the outer leaves. Cut the artichokes in half
and scoop
out the spiky leaves and hairy chokes. Steam the artichokes,
cut side down,
over boiling water until just tender, 10 to 12 minutes.
Transfer to a plate,
let cool and pat dry with paper towels.
2. Light a
grill, heat a grill pan, or preheat the broiler. In a small bowl,
combine
1/2 cup of the oil with the herbes de Provence and brush it
on the
artichokes, fennel, tomato, zucchini and Portobellos. Sprinkle
the
vegetables with salt and pepper and grill or broil, turning, until
tender and lightly charred, about 2 minutes for the tomato, about 8
minutes for the
artichokes, about 16 minutes for the fennel and about
25 minutes for the
zucchini and mushrooms. Transfer the vegetables
to a platter, cover with
foil, and keep warm.
3. In a bowl,
combine the vinegar with the mustard and Worcestershire.
Whisk in the
remaining 1/4 cup of oil and season with salt and
pepper.
Drizzle the
vegetables with the dressing; serve warm or
room
temperature.
~ Craig Shelton
Make ahead: The grilled vegetables can be refrigerated overnight. The
dressed vegetables can be kept at room temperature for up to 3 hours.
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