Minor's Herb de Provence Flavor Concentrate 12.8 oz (Pack of 6)
A versatile paste with a herbal blend of marjoram, thyme, basil, rosemary and garlic to add authentic European flavor to dishes
Preparation
Ingredients
| Olive oil or vegetable oil | 0.5 fl.oz |
| Water | 6 fl.oz |
| Minor's Herb de Provence Flavor Concentrate Gluten Free 6 x 12.8 oz. | 0.25 oz |
| Lemon juice, fresh | 1 fl.oz |
| Black pepper, ground | 0.5 tsp |
| Green bell peppers, 2" X 2" pieces | 10 oz |
| Red bell peppers, 2" x 2" pieces | 10 oz |
| Zucchini, sliced on the bias | 9 oz |
| Yellow squash, sliced on bias | 9 oz |
| Onion, cut in wedges | 4 oz |
| Sweet potato or yams sliced | 14 oz |
Method
- In a bowl, combine olive oil, water, Herb de Provence Flavor Concentrate, lemon juice and black pepper. Blend well.
- In a separate bowl, combine green peppers, red peppers, zucchini, yellow squash, onion and sweet potatoes or yams. Add marinade. Toss gently to coat vegetables. Drain.
- Place in single layer on lined sheet pan. Bake in a 375°F conventional oven approximately 25 minutes, or until tender.
Nutritional Information
Average nutritional values per portion
| Unit | Per Serving |
|---|---|
| Energy | 44 kcal |
| Protein | 1 g |
| Fats, total | 0 g |
| Carbohydrate, total | 10 g |
| Sugars, total | 4 g |
| Fats, saturated | 0 g |
| Fiber, total dietary | 2 g |
| Sodium | 19 mg |
| Calcium | 19 mg |
| Cholesterol | 0 mg |
| Iron | 1 mg |
| Vitamin C | 50 mg |
| Vitamin D | 0 IU |
Products used in the recipe
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