Vegetable Salad Provencal Food

POT ROAST PROVENCAL

Steps:

• Dust meat with flour.
• Brown meat in olive oil on high heat.
• Set aside meat and turn down to medium heat.
• Add potatoes, carrots and garlic and cook gently for 15 minutes.
• Add tomato paste and herbs and cook for another 5 minutes.
• Add wine and beef stock and mix well.
• Return meat to pan and heat to simmer.
• Cover and braise in oven at 350 for 2 hours.
• Uncover and cook for another 30 minutes or until meat is tender.
• Place meat on platter, surround with vegetables and pour some of the gravy over top.
• Serve remaining gravy on the side.

VEGETABLE SALAD PROVENCAL

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
• Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside.
• Add 2 more tablespoons of oil and heat until very hot.
• Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
• Add remaining oil and heat until very hot.
• Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
• Return onions and green peppers to skillet.
• Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
• Increase heat to high and bring to a boil.
• Reduce heat.
• Spread tomatoes on top of mixture.
• Cover and simmer over low heat for 5 minutes.
• Gently place mixture in a shallow serving dish.
• Cover and refrigerate at least 4 hours.
• Toss lightly and sprinkle with parsley just before serving.

ASPARAGUS PROVENCAL

Steps:

• Steam asparagus until tender crisp, drain and pat dry.
• In a large skillet, heat olive oil.
• Add the asparagus, tomatoes, garlic and salt and pepper.
• When vegetables are lightly browned, sprinkle them with lemon juice and serve hot as a side dish or cold as a salad.

VEGETABLES PROVENCALE

Steps:

• In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
• Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
• Sprinkle with parmesan cheese and parsley.

CHARGRILLED VEGETABLE SALAD

Steps:

• First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
• While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
• When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.