Best 5 Provencal Summer Vegetable Bake Recipes
If you are looking for a hearty and healthy meal that captures the flavors of the French countryside, look no further than the Provencal summer vegetable bake. This classic dish, hailing from the sun-kissed region of Provence in southeastern France, is a delightful medley of succulent vegetables, fragrant herbs, and rich cheeses, all harmoniously baked together in a casserole. With its vibrant colors, tantalizing aromas, and symphony of flavors, the Provencal summer vegetable bake is guaranteed to transport you to the heart of the French countryside with every bite.
Here are our top 5 tried and tested recipes!
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 87, Fat 5.2 grams, SaturatedFat 2.2 grams, Cholesterol 5 milligrams, Sodium 163 milligrams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 3 grams
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
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 SUMMER VEGETABLE BAKE
Categories Vegetable Bake Casserole/Gratin
Number Of Ingredients 12
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 SUMMER VEGETABLE BAKE
Make and share this Provencal Summer Vegetable Bake recipe from Food.com.
Provided by Karen Escobar
Categories For Large Groups
Time 1h30m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a large sauté 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 dish.
- Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandolin.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Souper Spices Herbes de Provence and 1/8 teaspoon pepper.
- Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. 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.
Nutrition Facts : Calories 105.4, Fat 5.3, SaturatedFat 2, Cholesterol 6, Sodium 242.7, Carbohydrate 11, Fiber 2.9, Sugar 3.1, Protein 4.5
PROVENçAL SUMMER VEGETABLE BAKE
A recipe from Family Circle Magazine that uses your peak summer veggies. A great vegetarian main course or side dish.
Provided by christine.a.baron
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400. Heat 1 T oil in large sauté pan over medium heat. Cook onions and 1/4 t salt 8-10 minutes until soft. Add galic, cook 1 minut more. Stir In beans, 1/2 t herbes de Provence and 1/8t pepper. Pour into 9x13 pan.
- Cut eggplant, squash, potatoes, and tomatoes into 1/4 slices. Toss veggie with remaining 2 T oil, 1/2 t salt, 2 t herbes de Provence, and 1/8 t pepper. Arrange veggies on top of onion-bean mixture in a single layer (ok to overlap).
- Cover dish with foil and bake at 400 for 45 minutes. Remove foil, crumble goat cheese on top. Bake 15 minutes more. Cool slightly.
Nutrition Facts : Calories 282.3, Fat 13.4, SaturatedFat 5.1, Cholesterol 15, Sodium 608.9, Carbohydrate 32.1, Fiber 10.2, Sugar 9.6, Protein 11.7
Tips:
- Choose fresh, seasonal vegetables. This will ensure the best flavor and texture.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Use a variety of vegetables. This will add flavor and color to the dish.
- Don't overcrowd the baking dish. The vegetables should be in a single layer so that they can cook evenly.
- Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
- Season the vegetables with salt, pepper, and herbs. This will enhance their flavor.
Conclusion:
Provencal summer vegetable bake is a delicious and easy-to-make dish that is perfect for a summer meal. It is packed with fresh, seasonal vegetables and is full of flavor. The vegetables are roasted until they are caramelized and tender, and the herbs add a delicious aroma. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love