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."
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
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Provencal Village V
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La Belle Cuisine
Grilled Vegetables with
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
choose the vegetables for this salad based on what
looks best at
Prepare the dressing with Banyuls
vinegar, made from the
red wine, or
use Sherry vinegar instead.”
extra-virgin olive oil
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
zucchini, sliced 3/4 inch thick
mushrooms, stemmed, caps halved
freshly ground pepper
vinegar, preferably Banyuls or Sherry
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
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,
1/2 cup of the oil with the herbes de Provence and brush it
artichokes, fennel, tomato, zucchini and Portobellos. Sprinkle
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
vegetables with the dressing; serve warm or
~ 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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