Nutrition Facts
6 servings
6
Provencal Vegetables Recipe
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As a starter or buffet style, it's always very pleasant when inviting friends.
Ingredients
6 Eggplant
6 Zucchini
6 Tomato
2 Onion
3 cloves Garlic
Olive oil
Salt
Pepper
Provençal herbs
Directions
1
Slice each of the vegetables and sauté them in a pan with a clove of garlic, olive oil, salt, pepper, and herbs (you can add a few sprigs of parsley if you like).
2
Serve in small separate dishes. You can mix the tomatoes with the onions.
3
Finally, you can add according to your taste either small sausages, dumplings, or small lamb chops.
Ingredients
Ingredients
6 Eggplant
6 Zucchini
6 Tomato
2 Onion
3 cloves Garlic
Olive oil
Salt
Pepper
Provençal herbs
Directions
Directions
1
Slice each of the vegetables and sauté them in a pan with a clove of garlic, olive oil, salt, pepper, and herbs (you can add a few sprigs of parsley if you like).
2
Serve in small separate dishes. You can mix the tomatoes with the onions.
3
Finally, you can add according to your taste either small sausages, dumplings, or small lamb chops.
Notes
-
Samia
Side Dish This recipe lacks a side dish. Moreover, when prepared in a packet, each vegetable would be less fatty. My suggestion: Serve with chili sauce, guacamole, or something else. -
Deborah
Miss An extremely light appetizer full of vitamins! Quick to prepare and economical. My suggestion: I recommend making a dressing based on low-fat yogurt, chives, and parsley. -
Babeth
Variation My suggestion: I add bell peppers and use mini vegetables served as appetizers. -
Verjat
Salt, pepper, add the typical aromatic herbs, right? Accompany with a pesto sauce (basil, olive oil, garlic) maybe? -
Sandrine
Variant My suggestion: I added a little salt and a squeeze of lemon juice.
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