Fresh Vegetable, Olive and Basil Salad with roasted chunks of bread

Blog Provençal cuisine

Sounds easy, and it is easy, but this dish is so very tasty. You can vary the vegetables according to what’s in season or what’s in your fridge, but you can be sure of having a really delicious, colorful and healthy meal. Apart from that, all you need to have is good quality olive oil and a nice loaf of bread, preferably with some yeast, like a Ciabatta or a Pain de Campagne for example.

For 4 people:

-2 Red Peppers
-1 Zuccini
-10 or so baby vine tomatoes
-1 Packet (280g) of fine green beans
-a handful of nice black Olives
-a bunch of basil
-1/2 clove of garlic
-olive oil
-1/2 a Ciabatta or other springy bread

Firstly chop the Red Peppers into chunks and add them to a frying pan with plenty of olive oil and the chopped up garlic. De-stone the olives and add to the pan and cook on medium heat for 10 minutes.

In the meantime, prep the beans and boil them for about 10 minutes, making sure they still have some bite.

Cut the Ciabatta into slices and toast until nice and crispy. Then chop the zuccini and add it to the pan, though only for a couple of minutes, we don’t want it too soft. Then add the tomatoes, beans and cut/tear the bread into chunks and add that also.

Turn it all over a couple of times to make sure the bread has soaked up the juices and olive oil (add more oil if necessary) and season with salt and basil leaves.

Eat it all with a nice cheese or two and a glass of a suitable Provence rosé.

Enjoy!

Jeany Cronk
The author: Jeany Cronk

Jeany Cronk, foremost wife and mother of three Cronklets, lends an ear to endless wine conundrums contemplated by her other-half and works on the Mirabeau look and feel. Her big passions are interior design, the French way of life and of course the inspirational flavours and food of Provence.

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