Provençal style grilled vegetables
15
40
4 to 6
No
Ingredients
- 1 red bell pepper, cut into strips
- 2 zucchinis, cut into sections
- 2 leeks, cut into sections
- 1 small eggplant, sliced
- 10 cherry tomatoes, cut in 2
- 4 sprigs of thyme
- 2 garlic cloves, crushed
- 60 ml (4 tablespoons) of olive oil
- 2 cans of artichokes
- 12 black olives
- 5 ml (1 teaspoon) of red wine vinegar
- Salt and pepper
Preparation
Side-by-side mode
- Preheat the oven to 400°F (200°C). Meanwhile, Cover a baking plate with parchment paper.
- Arrange the bell pepper, zucchinis, leeks, eggplants, and tomatoes on the baking plate. Add salt and pepper up to taste. Add the thyme and the garlic.
- Drizzle with 30 ml (2 tablespoons) of olive oil. Cover with aluminum foil and cook for 25 minutes.
- Remove the aluminum foil. Add the artichokes and the black olives. Season with pepper.
- Drizzle with vinegar and remaining olive oil.
- Oven-bake for 15 minutes or until all vegetables are tender.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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