Steamed Summer Veggies Provençal is a feast for the eyes as much as it is for the taste buds. It’s chock full of bright colors and the flavors of traditional herbs grown in southern France. Thyme, bay leaf, fennel, basil, rosemary, and lavender are just a few of the aromatic herbs that will pop in your mouth.
As ya’ll already know, I’m the quick and easy type of cook. I like foods with lots of color and lots of flavor but I don’t actually like cooking. It’s not that I hate cooking. It’s just that I would rather spend my time doing other things.
But I do love eating. Who doesn’t, right?
And you know how it goes. If I’m wanting to eat something besides a protein shake or a frozen dinner, then I’m the one who has to make it.
This quick and easy Steamed Summer Veggies Provencal recipe is from an old Clean Eating magazine. I love that magazine. Have you ever read it? If you’re into healthy eating then I highly recommend checking it out.
Ok, back to the veggies…
You can always chop all of the veggies ahead of time and then just mix everything together before popping it into the oven.
That’s the way I prefer to do it myself. That way I’m splitting up the amount of time I’m spending in the kitchen.
Aren’t those colors gorgeous? A feast for the eyes for sure.
This is one of those recipes where if you don’t like a certain vegetable then just skip it. And you can always add in some other kind of veggie that you do like.
I do a winter version of this where I replace the bell peppers with fresh yams and it’s to die for.
Steamed Summer Veggies Provençal
Slice the bell peppers, yellow squash, and zucchini into long strips. Slice up a yellow onion and then move onto the corn. The corn can be tough to cut through so make sure you use a very sharp knife, but at the same time be careful so you don’t cut yourself.
Now toss all of the cut veggies and beans into a bowl and add the remaining ingredients. Mix well to make sure all the veggies get seasoned.
You’ll need 3-4 aluminum foil packets to divide the mixture into. Just tear off 3-4 long sheets of aluminum foil. About 20 inches long will do.
Now place the long side facing you. Plop your veggie mixture onto the center of the foil and then wrap the foil up into a packet.
It’s kinda like wrapping a present. Long end to long end then fold over and down until you meet thetop of the food. Then fold the right side of the packet followed by the left side.
Neatness on the packet gets extra points, but mainly you’re just wanting to make sure all of the steam will stay inside the packet while the veggies are cooking. Believe me, it’s not rocket science!
And here what it looks like once it’s finished cooking:
Yum! Again, can I tell you how amazing those colors, flavors, and aromas are?
- 1 medium red bell pepper, remove seeds & stem, cut into 1/2 inch strips
- 1 medium orange bell pepper, remove seeds & stem, cut into 1/2 inch strips
- 1 small yellow squash, cut into 1/4 inch strips
- 1 small green zucchini, cut into 1/4 inch strips
- 2 ears corn, cut into 1/2 inch rings
- 1/2 medium white onion, cut into 1/2 inch strips
- 1 cup dried navy beans, soaked overnight & boiled (or substitute a can of navy beans rinsed & drained)
- 1 1/2 tsp dried Herbes de Provence
- 2 garlic cloves, minced
- 2 tbsp white balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 oz goat cheese, optional
- Preheat oven to 350 degrees.
- After chopping the veggies, place in large bowl.
- Add navy beans, Herbes de Provence, garlic, vinegar, and olive oil. Mix well to make sure all veggies are coated.
- Season with salt and pepper.
- Divide the veggie mixture into 3-4 aluminum packets and place on a baking sheet.
- Cook on the middle rack of the oven for 25 minutes or until vegetables are slightly soft.
- Makes 4 servings. Top with 1 oz goat cheese per serving if desired.
You can serve it directly from the packet or you can dump all of the packets into a serving bowl if you are wanting something more formal.
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