Provençal Vegetables
This vibrant and colorful vegetable sauté is a celebration of the season's bounty. Tender carrots, artichokes, zucchini, summer squash, shallots, garlic, and asparagus come together in a harmonious medley of flavors. Braised until tender and seasoned with fresh parsley, this dish is both nutritious and delicious. Serve it as a delightful side dish or enjoy it as a wholesome main course.
— Constant Cookbook
Ingredients
- Olive oil as needed
- 4 carrots, peeled and cut into 1-inch dice
- 6 artichokes, trimmed, tough outer leaves
- removed and hearts quartered
- 2 or 3 zucchini, cut into 1-inch dice
- 2 or 3 summer squashes, cut into 1-inch dice
- 2 or 3 shallots, peeled
- 1 head of garlic
- 1 1/2 lb. asparagus, trimmed
- Salt and freshly ground pepper, to taste
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large, wide fry pan over medium heat, pour in olive oil to a depth of 1/4 inch and heat until hot. Add the carrots and artichokes and stir until evenly coated with the oil. Reduce the heat to low, cover and gently braise the vegetables until they begin to soften, about 5 minutes.
- Add the zucchini, summer squashes, shallots, garlic and asparagus and stir to coat with the oil. Cover and cook, stirring occasionally, until the vegetables are tender, 13 to 15 minutes more. Season with salt and pepper, remove from the heat and stir in the parsley.
- Transfer the vegetables to a platter and serve immediately. Serves 6 to 8.
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