Provençal Vegetables

from Sundays at Moosewood Restaurant, Provençal cooking chapter by Kit Wilcox

This makes an excellent stuffing for halved roasted eggplants, squash or peppers, and it’s delicious on its own.

Ingredients:

• 1/4 cup olive oil
• 2 cups chopped onions
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 1 cup diced zucchini or yellow squash
• 1/4 lb mushrooms, chopped
• 1/2 cup pine nuts
• 2 tablespoons currants
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• Salt and back pepper to taste

Cooking Instructions:

1. Heat the olive oil in a large, heavy skillet.  Sauté the onions for about 10 minutes, until translucent. 

2. Add the garlic and carrots and sauté for 10 minutes more. Add the rest of the stuffing ingredients and sauté for another 15 minutes

Serves 6