Provencal Vegetable Medley Recipe

Name: Provencal Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, minced; 1/2 cup chopped fresh basil; 1/4 cup minced fresh chervil or parsley; 1 Tbs. minced fresh marjoram or 1 tsp. dried; 1 red onion, thinly sliced; 2 baking potatoes, peeled and cut into 1/4-inch-thick slices; 1 large zucchini, cut diagonally into 1/4-inch-thick slices; 2 large portobello mushroom caps, cut into 1/4-inch-thick slices; 2 large ripe tomatoes, thinly sliced; 1/4 cup olive oil; Salt and freshly ground black pepper to taste

Servings: persons

4 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup minced fresh chervil or parsley
1 Tbs. minced fresh marjoram or 1 tsp. dried
1 red onion, thinly sliced
2 baking potatoes, peeled and cut into 1/4-inch-thick slices
1 large zucchini, cut diagonally into 1/4-inch-thick slices
2 large portobello mushroom caps, cut into 1/4-inch-thick slices
2 large ripe tomatoes, thinly sliced
1/4 cup olive oil
Salt and freshly ground black pepper to taste

1
Preheat oven to 375F.
2
Oil 9x13-inch baking dish lightly, and set aside.
3
Combine garlic, basil, chervil and marjoram in bowl.
4
Layer vegetables in baking dish in slightly overlapping rows.
5
Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper.
6
Repeat until vegetables are used.
7
Tamp down, and drizzle with any remaining olive oil.
8
Cover dish tightly with foil.
9
Bake about 50 minutes, or until tender.
10
Uncover, and bake 10 to 15 minutes longer.
11
Remove from oven; let stand about 30 minutes before serving.
12
Pour off juices from pan into saucepan, and bring to a boil over high heat.
13
Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes.
14
Spoon over vegetables.
15
Cut into squares, and serve at room temperature.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 4 cloves garlic, minced, 1/2 cup chopped fresh basil, 1/4 cup minced fresh chervil or parsley, 1 Tbs. minced fresh marjoram or 1 tsp. dried, and more.

Yes, Provencal Vegetable Medley falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Vegetable Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions