Grilled Vegetables with Provencal Vinaigrette Recipe

Name: Grilled Vegetables with Provencal Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 artichokes; 3/4 cup extra-virgin olive oil; 2 teaspoons herbes de Provence; 1 large fennel bulbhalved, cored and cut lengthwise into 12 wedges; 1 large ripe tomato, sliced crosswise 1/4 inch thick; 1 medium zucchini, sliced 1/4 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

Servings: persons

2 artichokes
3/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 large fennel bulbhalved, cored and cut lengthwise into 12 wedges
1 large ripe tomato, sliced crosswise 1/4 inch thick
1 medium zucchini, sliced 1/4 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 and cut off 1 inch from the tops.
2
Using kitchen scissors, trim 1/2 inch from the outer leaves.
3
Cut the artichokes in half and scoop out the spiky leaves and hairy chokes.
4
Steam the artichokes, cut side down, over boiling water until just tender, 10 to 12 minutes.
5
Transfer to a plate and let cool, then pat dry with paper towels.
6
Light a grill, heat a grill pan or preheat the broiler.
7
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.
8
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.
9
Transfer the vegetables to a platter, cover with foil and keep warm.
10
In a bowl, combine the vinegar with the mustard and Worcestershire sauce.
11
Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
12
Drizzle the vegetables with the dressing and serve warm or at room temperature.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 artichokes, 3/4 cup extra-virgin olive oil, 2 teaspoons herbes de Provence, 1 large fennel bulbhalved, cored and cut lengthwise into 12 wedges, and more.

Yes, Grilled Vegetables with Provencal Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables with Provencal Vinaigrette

How did you like this recipe?

Frequently Asked Questions