Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.The standard mixture typically contains savory, fennel, basil, and thyme flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
1 large zucchini
1 large eggplant
1 green bell pepper
1 big onion
2 cloves of garlic
2 tsp. herbs de Provence (or thyme, basil, oregano, marjoram, etc.)
3 tbsp. cold pressed extra virgin olive oil
Pinch of sea salt or organic salt
Pinch of pepper
1 cup of water (best: alkaline water)
Wash and scrub all the vegetables. Dice the tomatoes and pepper bell and slice the zucchinis, the eggplant as well as the onion and the garlic in thin slices.
Heat some olive oil in a pot (or wok) and sauté the onions and the garlic for a couple of minutes.
Then add the eggplant and zucchini slices as well as the pepper bell and stir-fry for around 8 minutes. Then add the cup of water, the tomatoes and the herbs, stir well and let cook for a few more minutes until the vegetables are tender but not too soft.
Taste with salt and pepper and serve immediately. Enjoy this delicious Ratatouille!
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb
Category: Vegetarian Entrees
Submitted By: Many thanks to Claire for sharing this delicious alkaline recipe!
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