Adapted from THE PERFECT MIX by Diane Phillips
Makes 1 1/4 cups
A combination of French thyme, oregano, rosemary, and basil, herbes de Provence are used in the Mediterranean region of Provence in France. Use this mixture when sautéing vegetables, in grilling or baking poultry, or on pizza. This is traditionally stored in earthenware crocks, or you can use airtight jars.
1/2 cup whole dried thyme
1/4 cup whole dried basil
2 tablespoons whole dried oregano
2 tablespoons whole dried rosemary
In a medium glass bowl, combine all the spices and stir until thoroughly mixed. Store in an airtight container.
1/3 cup olive oil
1 large onion, sliced
1 green pepper, sliced
3 large garlic cloves, minced
3 medium zucchini, cut into 1/2-inch slices
3 medium Japanese eggplants, cut into 1/2-inch slices
2 cups chopped tomatoes, peeled, seeded, and juiced
1 tablespoon Herbes de Provence Mix
Optional: 1/4 cup grated Parmesan cheese, mixed with 1/4 cup grated Swiss Cheese
Preheat the broiler. Pour the olive oil into a 12-inch skillet, and heat over medium-high heat. Add the onion, pepper, and garlic, and sauté for 3-4 minutes, until the vegetables are crisp but tender. Remove the vegetables from the skillet, leaving some of the oil in the pan. Add the zucchini and eggplant, and sauté for 2-3 minutes, tossing until the vegetables become tender. Add the tomatoes, and cook about 4 minutes until the juices have almost boiled off. Add the Herbes Mix, and toss well. Transfer the mixture to a buttered 1-quart casserole, and cover with the parmesan-Swiss cheese mixture. Broil for 3 to 5 minutes, until the chesses is golden.
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