Provençal Vegetables | Williams Sonoma

Name: Provençal Vegetables | Williams Sonoma
Ingredients: Olive oil as needed; 4 carrots, peeled and cut into 1-inch dice; 6 artichokes, trimmed, tough outer leaves<br> removed and hearts quartered; 2 or 3 zucchini, cut into 1-inch dice; 2 or 3 summer squashes, cut into 1-inch dice; 2 or 3 shallots, peeled; 1 head of garlic; 1 1/2 lb. asparagus, trimmed; Salt and freshly ground pepper, to taste; 3 Tbs. chopped fresh flat-leaf parsley

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Provençal Vegetables These vegetables are slowly braised in a shallow bath of olive oil, a traditional cooking technique in the Provence region of France,

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Ingredients

Olive oil as needed
4 carrots, peeled and cut into 1-inch dice
6 artichokes, trimmed, tough outer leaves<br>&nbsp; removed and hearts quartered
2 or 3 zucchini, cut into 1-inch dice
2 or 3 summer squashes, cut into 1-inch dice
2 or 3 shallots, peeled
1 head of garlic
1 1/2 lb. asparagus, trimmed
Salt and freshly ground pepper, to taste
3 Tbs. chopped fresh flat-leaf parsley