- Dish type
- Side dish
- Vegetable side dishes
- Courgette side dishes
A different way to cook courgettes, this idea came from my grandmother. The play of colours, the flavour of the lightly caramelised onions, and the herbes de Provence make this a perfect accompaniment for meat, fish, or even an omelette.
2 people made this
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 4 courgettes, sliced
- salt and ground black pepper
- herbes de Provence
MethodPrep:10min ›Cook:33min ›Ready in:43min
- Heat 1 tablespoon of the olive oil in a frying pan over medium heat, and cook and stir the onion until translucent, about 3 minutes.
- Turn the heat to high, stir in the courgettes, and cook until seared, about 5 minutes.
- Reduce the heat to low, pour in the remaining olive oil, and season with salt, pepper and herbes de Provence. Cover and simmer until tender, stirring occasionally, about 25 minutes.
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Cheddar Courgette Quinoa Bake
First off, grab a sieve and rinse, rinse, rinse that quinoa (this gets rid of that bitter taste quinoa can have sometimes). To cook, pour 1 cup of quinoa and 2 cups of stock in a saucepan. Heat to a boil, reduce to a low bubblin’ until absorbed. Do not cover (this will get you a fluffier quinoa versus soggy). When absorbed, stir, season and add some butter.
In a separate pan sauté onion and courgette. When they are lookin’ good (about 5-10 minutes) add in minced garlic and sprinkle in your french herbie hancocks and sauté for a couple minutes more. Throw in quinoa and give it a good stir and then remove from heat.
Get a dish and fill halfway with quinoa mixture and then layer on some slices of cheddar. Cover with the rest of quinoa mixture and finish with another layer of cheddar and your parmesan crumbles.
Bake for 15 minutes on 375F or until cheese begins to get lovely and golden. Serve!
Suggested accompaniments: a nice cucumber, tomato salad and a blob of cottage cheese – mmm!
Vegetarian Fork / atl-based blog for the bored vegetarian. visit the link for all recipes and reviews!
Comfortingly Tasty Chicken Thigh Provençal
This flavour-packed and easy chicken thigh Provençal recipe hails from the Provence region in South-Eastern France.
This version features economical bone-in, skin-on chicken thighs for maximum flavour. However, any cut of chicken can be used provided the cooking time is adjusted accordingly.
With that in mind, always cook meat to temperature, rather than by time. Final cook time will vary according to several factors, including the thickness of the cut, internal starting temperature, and individual oven variations.
For best results, check with an instant-read thermometer after 15 minutes and adjust final cook time accordingly. (Chicken should be just over 160°F/72°C when it comes out of the oven. The temperature will continue to rise several degrees as it rests until it reaches the recommended safe temperature of 165°F/74°C).
You’ll see in the photographs when cooking this recipe I used a large cast-iron frying pan/skillet. However, you can use any type of ovenproof frying pan if you prefer.
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Pam's famous Healthy Vegetable Quiche Recipe. Here on the shores of the Mediterranean we often make this roasted vegetable dish as a light lunch, to be eaten cold with a fresh salad, or even warm for supper. We are lucky enough to have a local market just round the corner from our apartment on the wonderful Costa Del Sol.
Having the best of fresh vegetables is, of course, a big help. As is Pam's great shortcrust pastry recipe, which we also include here. So why not give it a go - it's delicious - and good for you too.
Search the Site here for more great Mediterranean Recipes:
Fresh Vegetables at the local Market
Courgette saute with herbes de Provence recipe - Recipes
A smoking-hot skillet does double duty, quickly cooking boneless chicken breasts, then a medley of fresh vegetables.
Sautéed Chicken Breasts with Cherry Tomatoes, Zucchini, and Yellow Squash
SERVES 4 FAST
WHY THIS RECIPE WORKS Boneless, skinless chicken breasts are a go-to choice for weeknight cooking. Adding some Mediterranean vegetables and flavorings created a great easy dinner for any day of the week. First off, the star ingredient needed to be cooked correctly. To sauté the chicken, one thing was key: The pan needed to be smoking hot. A thin, delicate item like a boneless, skinless chicken breast must be cooked through quickly. Cooking over low heat brings the juices to the surface, and once that happens, the chicken will never brown. To keep the meal to one pan, we sautéed cherry tomatoes and quick-cooking zucchini and summer squash in the same pan in which we cooked the chicken to create a flavorful medley of vegetables. Seasoning the chicken with herbes de Provence and finishing with basil gave our dish Mediterranean-fresh flavor.
½ cup all-purpose flour
4 (4- to 6-ounce) boneless, skinless chicken breasts, trimmed
1 teaspoon herbes de Provence
Salt and pepper
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 zucchini, quartered lengthwise and sliced ½ inch thick
2 yellow summer squash, quartered lengthwise and sliced ½ inch thick
2 garlic cloves, minced
12 ounces cherry tomatoes, halved
2 tablespoons capers, rinsed
¼ cup shredded fresh basil or mint
1. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken in skillet and cook,
turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing vegetables.
3. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and squash and cook until well browned, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and capers and cook until tomatoes are just softened, about 2 minutes. Off heat, stir in basil and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve chicken with vegetables.
To create chicken breasts of even thickness, simply pound the thicker ends of the breasts until they are all of uniform thickness. Though some breasts will still be larger, at least they will cook at the same rate.
Pan-Seared Chicken Breasts with Chickpea Salad
SERVES 4 FAST
WHY THIS RECIPE WORKS Hearty chickpeas are ideal as a salad component because they absorb flavors easily and provide texture and substance. We added the classic Mediterranean flavors of lemon, smoked paprika, cumin, and fresh mint to canned chickpeas for an easy accompaniment to quick-cooking pan-seared chicken breasts. Reserving a few tablespoons of the dressing for drizzling on the chicken before serving helped to reinforce the smoky, tangy flavors of the chickpea salad. Smoked sweet or smoked hot paprika can be used interchangeably in this recipe.
6 tablespoons extra-virgin olive oil
¼ cup lemon juice (2 lemons)
1 teaspoon honey
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper
2 (15-ounce) cans chickpeas, rinsed
½ red onion, sliced thin
¼ cup chopped fresh mint
½ cup all-purpose flour
4 (4- to 6-ounce) boneless, skinless chicken breasts, trimmed
1. Whisk ¼ cup oil, lemon juice, honey, paprika, cumin, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl until combined. Reserve 3 tablespoons dressing for serving. Add chickpeas, onion, and mint to remaining dressing and toss to combine. Season with salt and pepper to taste and set aside for serving.
2. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
3. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook,
turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Drizzle reserved dressing over chicken and serve with salad.
Herbed Spelt Couscous with Grilled Asparagus & Halloumi
Every once in a while I decide to put my prejudices aside and try out a recipe from a magazine. Well, to some extent…
I know this may sound a little arrogant, but good recipe writing is a rarity these days. Even well-known food writers are increasingly publishing books (written by ghost writers, may I add) with recipes that simply do not work. As a recipe writer myself, I question whether or not the recipes are tested before publication. I know how disappointing it is when a poorly written recipe ends up in failure and a waste of ingredients, so my recipes are always tested before being submitted to an editor or published on this blog. I want people to gain confidence in the kitchen, not be turned off by disasters that are a result of crappy recipe writing.
Anyhow, to get back to my point…
This past weekend I picked up a copy of the newest Allerhande, a magazine published by Dutch supermarket Albert Heijn. While I prefer to shop at exclusively organic supermarkets and markets (geez that also sounds snobby!), I regularly visit the supermarket for their organic line. I usually leaf through their magazine quickly, but rarely make one of the recipes. This issue, however, featured a really tempting couscous dish I knew I would have to make. It was really my intention to follow the recipe, yet as I was cooking I decided to give it my own twist. The original version (found on page 64 of the April issue) also looks very appealing, though if you’re making it, use 480ml of water to cook the couscous and broccoli rice. The specified 350ml simply isn’t enough!
Here’s my variation, to what already looks like a great recipe:
Herbed Spelt Couscous with Grilled Asparagus & Halloumi
- 300g spelt couscous
- 400g broccoli rice
- 1 tbsp ras el hanout
- freshly cracked pepper
- 480ml boiling water
- juice of 1 lemon
- 4 tbsps olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- fleur de sel
- 15g mint, leaves chopped
- 15g chives, chopped
- 15g parsley, chopped
- 350g green asparagus, ends trimmed
- 400g halloumi, in 8 slices
- handful of almonds, chopped
In a large bowl mix the couscous, broccoli rice, ras el hanout and pepper. Pour in the boiling water and close with either a lid or plastic wrap. Allow this to ‘cook’ for 10 minutes. Make a dressing by whisking the lemon juice, olive oil, honey, Dijon mustard and salt and pepper. Pour this over the cooked couscous, add the chopped herbs and stir well. Divide the couscous over 4 plates. Grill the asparagus for approximately 4-6 minutes in a lightly oiled grilled pan. Season them with salt at the very end. Divide the asparagus over the couscous. Grill the halloumi for 1-2 minutes per side and divide the slices over each plate. Garnish each plate with chopped almonds and finish with a drizzle of olive oil.
Lopez: French recipes for those summer vegetables
Each year, as summer comes to an end, I receive little gifts from people's gardens. There just seem to be too many vegetables all at once for one family to enjoy. And so I begin dusting off old cookbooks in search of inspiration.
Although there are cookbooks in my collection from all over the world, the ones I automatically go to for vegetable recipes are from France. To be more specific, the ones from Provence in the southern part of the country provide all sorts of ideas. It isn't that vegetable recipes in other places haven't been wonderful -- they have! I can remember lots of delicious dishes prepared in many other places.
Perhaps it's the conversations with people selling vegetables from Provence at markets I visited while living in Paris that bring back so many fond memories. Everything always looked and smelled fresh and the men and women standing behind the stalls would provide all sorts of personal hints as to how they would fix the vegetables for an evening meal. Or maybe it is because I have spent time in many cities of Provence and have enjoyed delicious preparations both in the homes of friends and in restaurants.
My first visit to the area was to the port city of Marseille, at the time I was living in Paris. I spent part of a day at an open-air market, marveling at the fresh herbs, colorful bell peppers and the plump, red tomatoes. One friendly woman selling her tomatoes suggested that they be filled with a concoction of ground pork, spices and onions while another man selling those he had grown thought a salad with fresh herbs and a homemade vinaigrette would be just as delicious. I always found it interesting that there were different types of zucchini available. The little plump ones just perfect for stuffing. The longer ones usually found here were used for all sorts of other preparations. Those who have visited southern France or Italy may have tasted pumpkin flowers prepared in a batter and fried. Well, 'beignets de courgette' or zucchini fritters, are also delicious and can serve as a nice side dish for a summer grill party.
Last summer I was also lucky to spend a few days visiting Provence. It was exciting to see Nice and Cannes, cities that are full of Northern Europeans in July looking for lots of sun, water and tasty, southern French dishes. They also enjoy the beauty of the area. The countryside is literally dotted with lavender since it does so well in the sun and heat. Lavender can also find its way into little cookies and other sweets found in Provence. During a visit to a market, I briefly spoke with a man selling zucchini. He suggested a simple preparation of finely chopped zucchini, onions and red and green bell peppers. I never wrote the recipe down but it always stayed in my mind. Last week I decided to try it out with some zucchini that was a gift and it was delicious.
Yes, the summer is winding down and the days are now beginning to get shorter. But there is still plenty of time to enjoy a warm evening with family or friends outside in the yard. So why not enjoy the occasion and prepare something to celebrate the season. Labor Day could be the perfect opportunity.
Greg Lopez is a Midlander who loves travel and food. He combines those two passions in a monthly column for the Daily News.
Salsa marò or fava bean ‘pesto’
Just like last August’s post on a similar subject, I arrived in France, four days ago, with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get to it back home. Here in France the pace allows for more cooking.
Salsa Marò is a recipe from inland Liguria and the beautiful, bright green ‘pesto’ was traditionally used to tart up simple dishes of boiled, inexpensive red meat. One recipe I came across involved the addition of anchovies which I did try and it certainly gives an added piquancy. Nuts do not feature here so ‘pesto’ is not perhaps the right nickname for the sauce – it more closely resembles the niçois pistou which is nut-free.
Try the sauce on a toasted piece of crunchy pain de campagne (heaven – you could even top with some soft, fresh cheese for added extravagance), serve it with roasted meats or barbecued oily fish.
500g fava beans in pod (approx. 100g after podding, cooking and peeling the skins)
1 large clove of garlic, crushed
6 large mint leaves, finely chopped
20g pecorino, finely grated
Extra virgin olive oil to bind (approx. 75ml)
A pinch of salt
Blend the garlic and cooked, peeled beans in a pestle and mortar or a blender until you have a coarse paste. Add the mint, cheese and salt and stir them in gently. Finally add the olive oil gradually, stirring until you reach the consistency of pesto.
I have made this several times, and it's really great. As some have mentioned, the seasoning choices are not 100% authentic. Although I'm sure basil is great, I use fresh thyme. I also make the tomato sauce by cooking a tsp of crushed fennel in oil, then the garlic, and using a 28 oz can of really good Italian tomatoes before adding the herbs. I cook the vegetables as written except for adding a bit of herbs de Provence to the zucchini and eggplant, and use the amount of oil you think works along the way. I finish by baking in my big Creuset for an hour at 350. I think this preserves the texture more than the stovetop, but I suppose it depends on how soupy you like this dish. I have served over pasta with parmigiano, as well as with fresh bread. Delicious and worth the effort. Great for a vegetarian option or vegetarian company.
This recipe was time-consuming but resulted in a delicious dish with deeper flavour because of the caramelization of some of the vegetables. Fresh and a great way to use all of the vegetables ripening in the garden at this time of year. The only change I made was to omit the parsley and eggplant as I didn’t have any on hand or in the garden.
Made this for a family dinner and being winter here I used Courgette Eggplant and by accident let the zucchini at the store. It was a hit and loved by all. I served with a side of Farro dressed in olive oil and lemon and the combo worked well.
This is the traditional way of making ratatouille. It uses a lot of oil and comes out rather soupy. I like to cut up all the veggies and mix together with 1/4 cup olive oil. Scrape all the ingredients into a 9"x13" or 10"x15" pan and bake at 375 deg. for 45 minutes, stirring after 20 minutes. This is the recipe recommended by Cook's Illustrated and it has worked very well for me.
Made this to recipe, but cut everything in half because it just sounds so bizarre. I have never even seen ratatouille before, and looking at the oily mass of soggy veggies really disheartened me after all the time it took to put together and cook. Then I tasted it!! Heaven on a plate!! I served it at room temperature, over warm israeli couscous. I will make this again and again, trying some of the suggestions other readers have made.
Loved this recipie! The only thing I added was lemon zest and dried porcini mushrooms after I took it off the stove. It added a bit of brightness and depth. Cooking the veggies individually kept them fresh and firm. Will definitely make this again in the summer.
Some folks don't like cooking each ingredient individually, but to me, it's almost a one-pot meal! I've got a huge wok-like pan with high sides, and as I cook each veggie, I dump them into a large bowl on the side. (Okay..one pot and one bowl). I do think the separate cooking preserves the individual taste of each veggie. Some have commented on the seasonings. So, add whatever you want! I didn't have fresh thyme, so added some thyme powder to the bowl of veggies. And this time, I have some fresh basil, which I will add to the tomato. I guess there a lot of people who depend on a recipe, and then criticize, because it doesn't have enough of this, or too much of that. I use online recipes as a guide, and then add or delete according to my tastes. Please folks, be flexible. This is a great recipe for ratatouille, and cooking the ingredients separately does not preclude you from adding your own touches!
A good starter recipe. However, as written it is bland and misses the traditional seasonings of thyme and fennel seed. Fennel seed, in particular, is the accent that makes ratatouille sublime.
Great recipe. Great flavor. Great way to use up fall veggies. One caveat: read the recipe before you decide it's for dinner. You need the afternoon free. This takes some effort and some time. The only reason I gave it three forks instead of four is that it's quite time-consuming. Note: I sort of spoiled the vegan purity of the thing. I added a slice of applewood-smoked bacon to the skillet and left it there through the preparation of the veggies. Then I minced the bacon and added it to the pot. So sue me.
This is a good recipe but I gave it 3 stars because the directions would have you cook it way too long. Once everything was together I brought it to a boil and then simmered it only 5 minutes more. Every ingredient in this dish came from my garden except the parsley. It will not grow here in the summer.
You forgot to add the fresh thyme: Without that it will hardly taste authentic!
A good recipe that needs a few mods: add a serrano pepper use less oil, about 2/3 of what the recipe calls for seems right simmer the veggies for 20 mins max, not 1 hour drain the liquid off at the end of the simmer and boil it down by about 1/2, then add it back in. Then, it ain't bad.
This was actually a very good recipe, and a fantastic dish, but I did change a few things. I added just one can of stewed tomatoes to the sauce, and I don't see why the onion, garlic and bell pepper can't all be sauteed together. Last, I briefly sauteed my veggies, then lined them in a dish and baked them at 400 until they were crisp, when I took them out I poured the sauce on top and served them over rigatoni noodles, with grated aged white cheddar on top and parmesan. It was actually extremely good. I agree about the oil, that much isn't needed. But that is easy to sort of eye and make your own judgement.
This dish was fine, but it was a little offputting. The veggies ended up a bit overcooked.
I have tried several different recipes for ratatouille and found this to be my favorite so far. I added fresh thyme and herbes de provence during the final simmering. Stir gently so as not to crush the sauteed vegetables, and for best flavor, serve the day after preparation. I heated the leftover ratatouille along with some leftover grilled sausage links that I cut into pieces. Served over basmati rice, it was delicious.
Rather than basil, use herbes de provence or thyme and lavender - makes all the difference.
I made this a while ago, following the recipe. It tasted really good but was extremely heavy- I would cut the olive oil down to two or three tablespoons total. Also, I love basil, so I did use it and probably wouldn't change it. I might try some herbes de provence instead next time. But I think I will try the suggestion from the Epicurous recipe that deals with roasting the vegetables instead of sauteeing them.
This recipe had a lot of steps and took some time, but it tasted great. Not a quick weekday meal, but worked out well since I had a ton of late summer vegetables that needed to be used.
I tried this the other day and only made a few changes. 1) The amount of oil called for is absolutely ridiculous, so I eye-balled the amount mixed in with the tomatoes and used PAM Olive oil spray for the veggies (GASP!). 2) I didn't cook the veggies as long as was called for because I just did not have the time, in the end it made for less mushy veggies. 3) I reduced the amount of basil and salt and added thyme. The result was probably the best veggie comfort food I have ever had. I will definitely make it again!
it shouldn't be this complicated. the jist of it is here. saute the onions and garlic till golden and add the veggies I ADDED CORN CUT FROM THE COB just because and I see another reader did. cover, cook till desired tenderness. maybe 1/2 hr and wallah. we had leftover linguini we warmed in it while it simmered at the end and a side of meatballs and it was fabulous. and forget 1 cup of olive oil. what a waste! I doubt we even used 1/2 a cup while sauteing the onions. covering it steams the veggies beautifully. adding a fresh basil as a touch or stay authentic and do thyme as another reader mentioned.
This is THE best ratatouille reicipe. I have made it many times. Roasting the vegetables deepens their flavor. The delicate tomato sauce doesn't overwhelm the other vegetables. One word of advice: watch the salt. I elect to add a little salt only at the beginning and to taste before serving.
To Amy from Pennsylvania. I totally agree with everything you said. couldn't have said it better. so I wont!
I still can't reconcile the enormous amount of olive oil that this includes. As with others, I'm surprised about the inclusion of basil. It appears to have become a standard ingredient . . . I found it listed in most of the ingredient lists of the Internet ratatouille recipes. I was distracted when I was adding it and only thought about it after I put it in. I did add fresh thyme as well and I think it makes for a much more ""French" flavor profile. If you are entranced with basil I would suggest that you only stir it in at the very end otherwise the flavor is diminished. Even better, toss it on top so you get the most bang for your buck. P.S. The directions are too cumbersom. Saute your onions and garlic, add the chopped vetegables, cook until the level of tenderness you desire, season and serve. It's that easy - it's supposed to be a rustic dish. Let's keep it that way.
I was cooking ratatouille in advance for the upcoming week along with sunday evening dinner for a friend at the same time. After the meal, I had extra white corn sauteed in milk. As a joke (he is a great cook) I dumped the extra corn on top of the cooling ratatouille just as a contrasting garnish. the next evening i was surprised at how the little bit of corn on top added sweetness and flavor to my vegetable stew. I am going to make it a standard garnish from now on (heresy I know LOL.)