Lēgumes à l’Huile

Name: Lēgumes à l’Huile (Fresh Vegetables in Olive Oil)
Cuisine: France
Ingredients: plenty of good olive oil; 3 cloves garlic, crushed; bunch of fresh herbs, tied (thyme, rosemary, marjoram); 15 fl oz/ 400 ml white wine vinegar; salt & pepper; 5-6 coriander seeds; 10-12 whole peppercorns; mixed small red & green peppers, cored & sliced length-wise or; 2 lb/ 1 kg wild mushrooms, cleaned & sliced length-wise or; 4 bay leaves; A few sprigs of thyme; 1 carrot, finely chopped; 1 onion, finely chopped; aubergines/eggplant, trimmed, halved and sliced lengthwise

Fresh Vegetables in Olive Oil

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

The local wild mushroom called ‘tête de nègre’ is a huge, black-capped cèpe (cep or boletus) that the Bouquets consider superior to the more famous cèpe de Bordeaux. Their method of preserving it, to serve through the winter months as a luscious hors d’oeuvre, works very well with aubergines/eggplant or sweet peppers instead.

Ingredients

1 onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, crushed

Europe
France
Starter
Side dish
Vegan
Gluten-free
Provence
Mediterranean

Method

First make a marinade by cooking the onion, carrot and garlic in a little oil until softened. Season with salt & pepper and add the vinegar, water, the bunch of herbs, coriander & peppercorns. Boil for 10 minutes. Chill the vegetables overnight I the stock, drain and put in one or more preser