Fleur de Provence, Provencal Vegetables Recipe

From Edible Jersey: “The flower-shaped pinwheel of sliced vegetables, which he serves as a special summer appetizer, is a variation on a dish Laird learned to make as a young chef working in Provence. In his revised version, he shrunk the size of the dish from a single large “flower” to individual florets. And he introduced olives, another staple ingredient in southern French cuisine. Where he remained true to the original Provençal dish is his requirement that it be made only when the vegetables are at their seasonal peak at local farms. For Laird, experiencing the deep commitment that the French have to local, seasonal ingredients was a revelation.”

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PROVENCE

(Provencal Vegetables)

(Serves 4)

© James Laird

 

 

2          small zucchini

1          medium eggplant

3          medium tomatoes

1          tsp. fresh thyme leaves, chopped

1          tsp. fresh rosemary, chopped

3          TBS. olive oil

 

  1. Preheat oven to 275.
  2. Slice all vegetables into ¼1/4” thick disks.
  3. Place rows of vegetables on sheet pan alternating the different types. (i.e., one row of zucchini, one row of squash, one row of tomatoes – like the stripes on the flag)
  4. Sprinkle vegetables with thyme, rosemary and olive oil. Season with salt and pepper, if desired.
  5. Bake vegetables in oven for 2 hours. Remove and allow to cool.
  6. Slice vegetable crosswise so that each slice contains all types of vegetables. Roll up slices and invert.  Separate layers like a flower.