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Provençal Vegetables

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    Source: www.williams-sonoma.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C, E
    MineralsNatrium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 carrots, peeled and cut into 1-inch dice

    2. 6 artichokes, trimmed, tough outer leaves

    3. 2 or 3 zucchini, cut into 1-inch dice

    4. 2 or 3 summer squashes, cut into 1-inch dice

    5. 2 or 3 shallots, peeled

    6. 1 head of garlic

    7. 1 1/2 lb. asparagus, trimmed Salt and freshly ground pepper, to taste

    8. 3 Tbs. chopped fresh flat-leaf parsley

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. Transfer the vegetables to a platter and serve immediately. Serves 6 to 8.

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