Foodie Friday -- Tian de légumes a la Provençale

First things first, don’t let the title scare you. This recipe is from my French sister-in-law. She made it for this Thanksgiving AND the day after when the fam got together for leftovers. The veggies disappeared both days--yes, it’s that good. It’s a pretty dish without all the cream soups, canned fried onions or cheese sauce that cover up the fact that you’re eating vegetables.

Françoise did give me permission to change up the recipe since I have a tendency to do that, but I won’t. Why mess with a good thing?

During this past year, I became a firm believer in keeping it simple when it comes to vegetables. Enhance without covering it up. Overcooking or covering up veggies simply negates the health benefits, which is also why you won’t find a whole lot of vegetable recipes on this blog.   

Tian de légumes a la Provençale

2-3 tomatoes

2-3 zucchini
2-3 yellow squash
1 onion
Herbes de Provence
Olive oil
Salt
Pepper

Preheat the oven to 355 F.
Slice and sauté the onion in about 2 tbsp of olive oil until they are soft. Set aside.
Cut the zucchini/ squash/tomatoes evenly into ¼ -inch slices.  
Spread the onion on the bottom of a 9 by 13 oven dish. On top of the onion, make rows of vegetables (alternate one row of zucchini, one row of squash, one row of tomato) along the short side of the baking dish.
Drizzle with a couple tbsp of olive oil. Generously sprinkle with herbes de Provence. Add salt and pepper to taste.
Cook for 25 minutes in the oven at 355, reduce heat to 300 F and cook for another 25 minutes.

Disclaimer: I’ve never actually made this dish so my suggestions are purely observations.

Hints & Suggestions:

·         Instead of drizzling olive oil, use olive oil spray to cut the calories, but not the flavor.

·         I’m sure the 355 degree oven could be changed to 350F . . . the 355 temp is probably a conversion from Celsius.

·         Use a large onion or two smaller ones since they will sweat down and you need to cover the bottom of a large pan.

·         My SIL used regular tomatoes and sliced them in half, but you can use Roma tomatoes, which are about the same diameter as the squash.

·         If you have a mandolin use it, but don’t slice your fingers along with the veggies.

·         Slice one of each veggie first, then start layering to figure out how tightly you want to pack them, then slice as needed. Or slice all of it and nosh on the leftovers that don't fit in the dish!

 

Enjoy!  Later, Peeps!

Foodie Friday -- Herbed Veg Medley

Quick and easy recipe today! This is the time of year when everyone has too many zucchini and yellow squash, so try this recipe, or some variation using different herbs.

I have about 6 months worth of cooking magazines to go through, plus some oldie, but goody Weight Watchers recipes that I'd like to share. School starts next week and I hope to be really back into the swing of things and back on a good writing/blogging schedule after I clean up my blog, linking my posts to their appropriate spots, and organizing my crazy documents folder.

I have three projects that I'd like to do, but the question is whether or not I can do them simultaneously!

Herbed Veg Medley

2 zucchini

2 yellow squash

2 carrots

thyme

lemon pepper

salt

Julienne the vegetables. Julienne? What the heck is that??

If you have a mandolin, use it to julienne, but watch your fingers. Grating the vegetables will also work, but I like the texture of the julienne better.

For years, I had to manually prepare the vegetables. Cut the vegetables into 2-inch lengths. Trim one side flat so the darn things don't roll on you, and slice them lengthwise into 1/8-inch widths. Lay flat and cut them into 1/8-inch again. You should have a pile of matchstick veg. Repeat with all the vegetables.

Toss with lemon pepper, thyme and salt in microwave safe bowl and cover. Nuke it for a minute or two until soft, but not mushy and serve.

Or add lemon thyme, lemon juice, salt, and a touch of white pepper.

Or any combination of  herbs you have in your cabinet.

Or toss with herbs, place in foil packet and put on top shelf of grill to steam while cooking chicken/steaks/etc.

See? Easy-peasy!