John Myers
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Provencal Variety of Vegetables
The perfect provencal variety of vegetables recipe with a picture and simple step-by-step instructions.
vegetables
- 1 piece Yellow pepper
- 1 piece Red pepper
- 3 piece Zucchini
- 0,5 piece Fennel bulb
- 2 piece Garlic cloves
- 4 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 2 tbsp Vinegar
- 4 tbsp Grated cheese
baguette
- 500 g Wheat flour type 550
- 5 g Sugar
- 5 g Margarine
- 10 g Salt
- 10 g Yeast
- 300 ml Water
Olive dip
- 300 g Black pitted olives
- 6 piece Sprigs of basil
- 100 ml Olive oil
- 2 piece Garlic cloves
- 1 pinch Salt
- 1 pinch Pepper
garlic dip
- 4 piece Garlic cloves
- 400 g Sour cream
- 6 tbsp Lemon juice
- 4 tbsp Mayonnaise
- 1 pinch Salt
- 1 pinch Pepper
Herb butter
- 250 g Soft butter
- 2 piece Garlic cloves
- 1 packet Herbal mixture TK
- 1 pinch Salt
- 1 pinch Pepper
Oven baked vegetables
- For the oven vegetables, core the red and yellow peppers and cut them into 1-2 cm thick strips and the zucchini into 5 cm thick pieces. Then the zucchini pieces are hollowed out and cooked in the oven for 15 minutes.
- Chop the fennel bulb and set it aside. Peel and chop the garlic cloves and mix with the vegetables in a bowl with olive oil. Season well with salt and pepper and a dash of vinegar. Fry the vegetable mixture in the pan. Fill the hollowed out zucchini with the vegetables and sprinkle with cheese. Bake in the preheated oven at 220 ° C on the 2nd rack for 15 minutes.
baguette
- For the baguette, mix all the dry ingredients together except for the yeast. Dissolve the yeast in the water and then add. Knead the dough for two to three minutes, then cover it and let it rest. The first dough resting time is 60 minutes.
- Then divide the dough into three parts and roll them slightly. Cover the parts with a plastic bag and let rest for 10 minutes. Then the dough has risen a little and is easier to shape.
- Now press the dough balls flat and roll them up. The worktop should not be floured, the dough should remain slightly sticky so that the seam on the baguette closes better. Then shape the piece of dough into a roll of any length so that it just fits on the baking sheet. Make a cut with a sharp knife to create a nice outline.
- Now cover the baguettes on the baking tray (they must not dry out) and let rise for another 60 minutes. Finally bake at 240 ° C for 30 minutes. Important: Put boiling water in the drip pan and slide the tray in immediately. The moisture in the oven is important for a crispy crust to form.
Olive dip
- Peel the garlic cloves for the olive dip. Put all ingredients in a blender and mix well. Season to taste with salt and pepper.
garlic dip
- For the garlic dip, peel and finely chop the cloves of garlic. Put all ingredients in a bowl and mix together. Then place in the refrigerator.
Herb butter
- For the herb butter, stir the softened butter until frothy. Peel the garlic cloves, chop them finely and crush them with a knife on salt until a soft mass is formed. Mix the herbs and garlic with the butter. Add salt to taste and (lightly) pepper if necessary. Refrigerate.
- Serve everything together.
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