French Provencal Vegetable Medley Recipe

Provencal Vegetable Medley

Dive into the heart of French inspiration with our Provencal Vegetable Medley. This dish, inspired by the lush, sun-kissed fields of Provence, offers a symphony of flavors derived from fresh, crisp, and colorful vegetables. Seasoned with the quintessential herbs and a hint of tang, this recipe offers a delightful vegetarian experience with a nod to the rich Western European cuisine. Perfect for a warm, comforting dinner, this dish brings the essence of the French countryside to your table, with all the flavors and none of the lactose.

Serves: 2, Difficulty: Easy

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients

2 courgettes, sliced into 2 cm pieces
2 red peppers, chopped
1 large aubergine, cubed
1 large onion, sliced
3 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon fresh basil, chopped
1 lemon, juiced
100 grams canned tomatoes
100 grams dried lentils
500 ml water

Method

Preheat your oven to 200°C.
In a large baking dish, combine the courgettes, peppers, aubergine, and onion.
In a small bowl, mix minced garlic, olive oil, salt, pepper, thyme, and lemon juice.
Drizzle the oil mixture over the vegetables and toss to coat evenly.
Roast in the oven for 20 minutes.
In a pot, combine canned tomatoes, lentils, and water. Bring to a boil, then simmer for 20 minutes until lentils are tender.
Once vegetables are roasted, mix them with the cooked lentils and tomatoes. Stir in the fresh basil.
Serve warm, optionally garnished with a sprig of basil.

Tips

For a tangy twist, add a sprinkle of lemon zest before serving.
Feel free to add a dash of chili powder for a hint of heat.

Nutritional Information

Nutrient	Per 100g	Per Serving
Energy	70 kcal	250 kcal
Energy	293 kJ	1053 kJ
Fat	3 g	11 g
Saturated Fat	1 g	4 g
Carbohydrates	8 g	30 g
Sugars	3 g	11 g
Proteins	3 g	11 g
Salt	0.3 g	1 g