Provençal eggplant with roasted red peppers, zucchini, green beans and Puy lentils from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 69) by Hetty McKinnon

  • red bell peppers
  • eggplants
  • herbes de Provence
  • Puy lentils
  • onions
  • parsley
  • tomatoes
  • zucchini
  • green beans
  • baby arugula
  • pitted black olives

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chargrilled capsicums for red capsicums; and dried basil, dried marjoram, dried rosemary, dried parsley, oregano or dried thyme for herbes de Provence.

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