If you're looking for a dish that captures the essence of the Mediterranean, this Provençal Vegetable Medley is just what you need. It's a vibrant, flavorful mix of seasonal vegetables, perfect for a healthy meal or a colorful side dish. With just a bit of prep, you'll have a dish that’s both comforting and refreshing.
Eggplant adds a hearty texture and absorbs all those lovely flavors from the other ingredients. Zucchini brings a mild sweetness and is a great way to add some bulk without overpowering the dish. Bell peppers contribute a pop of color and a slight crunch, balancing out the softer veggies. Onion and garlic are the aromatic base, giving depth and a savory note. Tomatoes are the star here, providing acidity and a juicy backdrop for all the vegetables. Olive oil ties everything together with its rich, fruity flavor. The salt and black pepper are simple seasonings that enhance the natural taste of the vegetables. Dried thyme and basil bring the signature herbal notes that are key to Provençal cooking. Finally, a sprinkle of fresh parsley adds a fresh finish.
This dish pairs beautifully with a crusty French baguette or over a bed of couscous to soak up all those delicious juices. It also works as a vibrant side to grilled fish or chicken, enhancing the meal with its colorful medley.
Start by preheating your oven to 375°F. While that's warming up, grab a large baking dish. Begin by layering your cubed eggplant, sliced zucchini, and sliced bell peppers. You want to create a nice, even layer without overcrowding the dish.
Next, heat your olive oil in a skillet over medium heat. Add your sliced onions and minced garlic, cooking them until they're soft and fragrant. This should take about 5 minutes, and you'll know they're ready when the onions become translucent.
Now, add your peeled and diced tomatoes, along with the salt, black pepper, dried thyme, and dried basil. Let this mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
Once your tomato mixture is ready, pour it evenly over the vegetables in the baking dish. Cover the dish with foil to trap in the moisture and flavors, and bake for 45 minutes.
After that, remove the foil to let the top caramelize a bit more, and bake for an additional 15 minutes. You’re looking for tender veggies with slightly crispy edges.
Finally, once out of the oven, sprinkle with fresh parsley right before serving to add a burst of color and freshness.
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