The essence of Provencal cooking. Herbes de Provence is a blend of summer herbs common to southern France, wonderful in Mediterranean and French dishes. Rub on kabobs, chicken, lamb or white fish before grilling or baking. Add Herbes de Provence to roasted potatoes and grilled vegetables. Whisk into soups, stews, sauces and salad dressings for extra Provencal flavor. Blend into pizza crust, bread and rolls. Mix Herbes de Provence with cooking oil prior to cooking so as to infuse the flavor into the cooked food. Sprinkle onto the grill. Add a pinch or two of Herbes de Provence to the coals of the grill when hot to infuse the smoke with extra flavor. Mixed from: savory, fennel, thyme, rosemary and lavender.
1 pound zucchini, sliced or cut into bite size pieces
1 small red onion, diced
1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Herbes de Provence
3/4 teaspoon Granulated Garlic
Salt & freshly ground Pepper to taste
lemon wedges for serving
In a bowl, combine extra virgin olive oil, herbes de provence, granulated garlic, salt and pepper. Add zucchini and onions. Toss to combine.
Heat a frying pan over medium-high heat. Add zucchini mixture to pan, stirring occasionally until zucchini is golden and cooked through, about 10 minutes.
Serve with lemon wedges.