World Wide Vegan

I love fresh vegetables. Warm, fresh from the oven, they help take the winter chill off, and in the summer they make a great addition to a lite, satisfying meal. But I especially like them in the Fall with Thanksgiving dinner or served with Curried Tempeh and fresh fruit.

Tonight I decided to use some of the Herbs de Provence, that I picked up in the South of France, on some baked vegetables. Sure you can buy Herbs de Provence in a bottle at your grocery store spice rack, but there is nothing like the aromatic, full bodied flavor of fresh herbs added to your favorite dish.

You don't have to go to the South of France to get that tantalizing taste. You can make your own blend of Provence, France herbs right at home. Look below for my recipe for Herbs de Provence.

French Baked Vegetables are an easy way to use up all those hearty veggies you have left over in your fridge. I make them a little differently each time based on the veggies I have at hand.

Baked French Vegetables

* 2 Tbs olive oil
* 2-3 garlic cloves, minced
* 2 tsp. dried Herbs de Provence
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 1 medium yam, peeled and cut into 1-inch chunks
* 1 zucchini thickly sliced, or other squash (banana, butternut or crook neck)
* 2 medium carrots, peeled and cut into 1-inch chunks
* 1 small parsnip, peeled and cut into 1-inch chunks
* 1/2 red onion, cut into wedges
* 1 small turnip, peeled and cut into 1-inch wedges

Preheat the oven to 400°. Lightly oil a heavy large rimmed baking sheet. Whisk the oil, garlic, Herbs de Provence, salt and pepper in a large bowl to blend. Add the chopped vegetables. Toss to coat. Arrange the vegetable mixture evenly over the prepared baking sheet. Roast for 45 minutes, stirring every 15 minutes, or until the vegetables are tender and beginning to brown. Transfer the roasted vegetables to a platter and serve.

Herbs de Provence

1 tablespoon thyme
1 teaspoon sage
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 chopped bay leaves

Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. Mix well and store in airtight jar.

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Labels: Herbs de Provence, Holiday food, Side dish, Vegan, vegetables, Vegetarian