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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Minced fresh garlic
- 3 Tbsp. Minced fresh shallots
- 1/2 c. Minced onion
- 1/2 c. Dry white wine
- 1/4 c. Tomato paste
- 4 c. Diced fresh tomatoes
- 2 x Fresh basil stems with
- 2 x Fresh oregano stems and
- 2 x Fresh tarragon stems and
- 2 x Fresh parsley stems and
- 5 x Black peppercorns and also
- 1 x Bay leaf together in
- 1 piece Cheesecloth
- 1 med Red onion sliced 1/4" thick
- 1 x Yellow pepper stem, seeds removed
- 1 x Yellow squash sliced 1/4" thick
- 1 x Zucchini sliced 1/4" thick
- 1 x Eggplant sliced 1/4" thick Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Make Tomato Provencale: In a saucepan, slowly sweat garlic, shallots and onion in extra virgin olive oil, stirring to avoid coloring. When vegetables are translucent/soft, add in wine and reduce. Add in tomato paste and allow to cook. Add in fresh tomatoes and sachet bag. Cook for about 40 min and set aside.
- For the vegetables: Place the sliced vegetables on a baking pan and season with salt and pepper. Place under warm broiler till vegetables are soft, but not mushy. Remove from heat and cold. Dice grilled vegetables and combine with Tomato Provencale. Season to taste with salt and pepper.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 124 | |
| Calories from Fat 44 | 35% |
| Total Fat 5.01g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 716mg | 20% |
| Total Carbs 15.99g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.11g | 5% |
| Protein 3.22g | 5% |
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