Provençal style grilled vegetables

Author: Les Cultures de chez nous
Légumes grillés à la provençale
Preparation 15
Baking 40
Portions 4 to 6
Freezing No


  • 1 red bell pepper, cut into strips
  • 2 zucchinis, cut into sections
  • 2 leeks, cut into sections
  • 1 small eggplant, sliced
  • 10 cherry tomatoes, cut in 2
  • 4 sprigs of thyme
  • 2 garlic cloves, crushed
  • 60 ml (4 tablespoons) of olive oil
  • 2 cans of artichokes
  • 12 black olives
  • 5 ml (1 teaspoon) of red wine vinegar
  • Salt and pepper
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  • Preheat the oven to 400°F (200°C). Meanwhile, Cover a baking plate with parchment paper.
  • Arrange the bell pepper, zucchinis, leeks, eggplants, and tomatoes on the baking plate. Add salt and pepper up to taste. Add the thyme and the garlic.
  • Drizzle with 30 ml (2 tablespoons) of olive oil. Cover with aluminum foil and cook for 25 minutes.
  • Remove the aluminum foil. Add the artichokes and the black olives. Season with pepper.
  • Drizzle with vinegar and remaining olive oil.
  • Oven-bake for 15 minutes or until all vegetables are tender.

Chef's notes