Grilled Vegetables Provence style Recipe

Makes 10 servings

  • 57 g garlic cloves
  • 240 mL olive oil, or as needed
  • 2 tbsp/6 g minced rosemary
  • 567 g zucchini, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise)
  • 567 g eggplant, cut into 1.25 cm thick slices (either on an elongated bias or lengthwise)
  • 227 g onion, sliced into 1.25 cm rings
  • Salt, as needed
  • Ground black pepper, as needed
  • 170 g green pepper
  • 170 g red pepper
  • 113 g peeled, seeded, and medium-diced tomato
  • 1 tbsp/15 mL balsamic vinegar
  • 28 g basil chiffonade
  1. Place the garlic in a large, shallow pan and add enough oil to barely cover it. Add the rosemary and simmer over very low heat until the garlic is blanched but not falling apart, 15 to 20 minutes. Remove from the heat and cool to room temperature. Reserve.
  2. Brush the zucchini, eggplant, and onion rings with the garlic and rosemary oil and season with salt and pepper. Place them on the hot grill and cook on the first side until browned. Turn once and complete cooking on the second side until the vegetables are tender, 3 minutes total or more. Remove from the grill.
  3. Grill the peppers until evenly charred on all sides. Remove from the grill and let the peppers cool. Remove the skin, core, seeds, and ribs. Cut the peppers into 1.25 cm strips.
  4. Put the garlic and 6o mL of the oil in a large, deep saucepan and heat over medium heat. Remove the pan from the heat. Add the grilled vegetables and the tomatoes and stir gently to blend the flavors. Add the vinegar and adjust seasoning with salt and pepper. Fold in the basil and serve immediately, or hold the vegetables warm for service and garnish individual servings with basil.