Taste of Provence
Taste of Provence

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La Belle Cuisine - More Vegetable Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Grilled Vegetables with Provençal Vinaigrette



Stonewall Kitchen, LLC 

"We may live without friends; We may live without books;
But civilized man cannot live without cooks."

~ Meredith Owen

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Provencal Village II
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Provencal Village V
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Longo, Michael
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La Belle Cuisine


Grilled Vegetables with
Provençal Vinaigrette

Food & Wine 2000:
an Entire Year's Recipes from
America's Favorite Food Magazine icon

Food & Wine Books, Editor in Chief Judith Hill,
2000, American Express Publishing Corp.


4 servings

“You can choose the vegetables for this salad based on what
looks best at the market. Prepare the dressing with Banyuls
vinegar, made from the sweet fortified French red wine, or
use Sherry vinegar instead.”

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

~ Craig Shelton

Make ahead: The grilled vegetables can be refrigerated overnight. The
dressed vegetables can be kept at room temperature for up to 3 hours.

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Roger Vergé's Baked Summer Vegetables
with Two Cheeses


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