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Provençal style vegetables in their own juice (from Tefal recipes)

Provençal vegetables in their own juice

In the cups layer sliced eggplant, tomato, sweet bell pepper, onion. Sprinkle each layer with salt and pepper, add a little olive oil, thyme, garlic and basil. Put a medallion of goat cheese in the middle. Covered with lids, cooked in steamer for 45 minutes. Great!

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Comments: 4
  1. Hadley

    Can you please provide the recipe for Provençal style vegetables in their own juice? I am looking to try out new vegetable dishes and would love to give this one a go.

    Reply
    1. Seraphina

      Sure! Here is a simple recipe for Provençal style vegetables in their own juice:

      Ingredients:
      – 2 zucchinis, sliced
      – 2 eggplants, diced
      – 2 bell peppers, sliced
      – 4 tomatoes, diced
      – 4 cloves of garlic, minced
      – 1 onion, sliced
      – Handful of fresh basil and parsley
      – Salt and pepper to taste
      – Olive oil

      Instructions:
      1. Preheat the oven to 375°F.
      2. In a large baking dish, layer the vegetables (zucchinis, eggplants, bell peppers, tomatoes, garlic, and onion) in alternating layers.
      3. Season each layer with salt, pepper, and a drizzle of olive oil.
      4. Top with fresh basil and parsley.
      5. Cover the dish with foil and bake for 40-50 minutes, or until the vegetables are tender.
      6. Uncover the dish and bake for an additional 10-15 minutes to allow the vegetables to caramelize.
      7. Serve hot as a side dish or over cooked pasta or rice.
      Enjoy your Provençal style vegetables in their own juice!

      Reply
  2. Delaney

    This recipe sounds intriguing! I’m wondering if anyone has tried making Provençal style vegetables in their own juice before? How did it turn out? Any tips or variations to try? Would love to hear your experiences and suggestions!

    Reply
  3. Landon Moore

    Can anyone share their experience with cooking Provençal style vegetables in their own juice, as mentioned in the Tefal recipes? I’m curious to know how this dish turns out and if it’s worth trying. Any tips or variations would also be appreciated!

    Reply
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