In this recipe, I combine the sweet flavour of caramelized onions, green beans, and bell peppers with the tang of lemon juice and zest, and a touch of savoury from fresh garlic and Herbes de Provence.
Herbes de Provence blends will vary. The one that I use is a blend of dried oregano, marjoram, rosemary, thyme, anise seed, and lavender. If you can't find it, substitute with equal amounts of dried oregano, rosemary and thyme (lavender is optional).
You will need a large non-stick skillet with a lid for this recipe. The vegetables are cooked in stages by a combination of steam sauteing and roasting to bring out their flavours. The pan is then deglazed with lemon juice and the herbs are stirred in just before serving.
1 small red onion, thinly sliced into half moons (1 cup)
454 grams (1 pound) fresh green beans, trimmed
1 orange bell pepper, thinly sliced
20 cherry or grape tomatoes, halved
2 teaspoons Herbes de Provence
Zest and juice of 1 lemon
2 cloves garlic
1/3 cup parsley, leaves and tender stems
water as needed
To your health and happiness,
Beans and Rice