Best 15 Vegetable Provencal Recipes

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
• Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
• Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
• Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
• Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
• When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
• Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)

Steps:

• Make soup:
• Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
• Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
• Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
• Meanwhile make pistou:
• Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
• Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

PROVENçAL VEGETABLE SOUP WITH BASIL

Steps:

• Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
• Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
• Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
• Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
• Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
• To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.

PROVENCAL VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PROVENCAL VEGETABLE TIAN

Steps:

• Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
• Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

SOUPE AU PISTOU (PROVENçAL VEGETABLE SOUP)

Steps:

• In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.
• Drain kidney beans and add them to the soup.
• Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.
• Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.

PROVENCAL VEGETABLE SOUP

Steps:

• To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last.
• To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
• In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens.
• Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
• Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
• Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.

PROVENCAL VEGETABLE AND GOAT CHEESE TERRINE

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
• Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
• Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
• Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
• Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.

PROVENCAL VEGETABLE SOUP WITH PISTOU

Steps:

• In a big soup pot, heat oil over medium heat.
• Add in onion; saute until softened, about 6 minutes.
• Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
• Add in wine and cook until reduced by half, about 5 minutes.
• Add in stock and potatoes; bring to a boil.
• Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
• Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
• Stir in lemon juice.
• Taste and adjust seasoning with salt and pepper, if necessary.
• Ladle into heated bowls and garnish each with a dollop of pistou.

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU RECIPE

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt. Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes. Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F. Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside. When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt. Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENCAL VEGETABLE GRATIN FROM FOOD NETWORK KITCHENS

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat.
• Add onions, garlic and 1 teaspoon of the salt.
• Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned.
• Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper.
• With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
• Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

PROVENCAL VEGETABLE TIAN

Steps:

• Provencal Vegetable Tian Ingredients: Olive oil 2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek) 2 -3 large Yukon Gold potatoes 1 small eggplant, trimmed (peeled if desired) 1 large zucchini 1 small butternut squash 3 large tomatoes or 6 plum tomatoes 2 t. fresh thyme leaves grated Gruyere cheese Directions: Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices. Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil. Saute leeks with oil until tender then spread in the bottom of the baking dish. Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting. Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato. Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil. Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing. Can be made ahead and reheated in a 350 degree oven. Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions. Sent from Paprika Recipe Manager. http://www.paprikaapp.com

PROVENCAL VEGETABLE SOUP

Steps:

• heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
• Add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
• To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.
• Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
• Serve with parmesan and more pistou.

PROVENCAL SUMMER VEGETABLE BAKE

Steps:

• Directions 1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole. 2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use afood processor fitted with a slicing blade or a mandoline.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. 3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.

PROVENCAL VEGETABLE SOUP

Steps:

• Preparation Time: Approximately 15 minutes Cook Time: Approximately 35 minutes Preparation: Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes. Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes. Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with the salt and pepper. Ladle the soup into bowls and spoon a little of the pesto into each serving. Adapted from "Get with the Program! Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.