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Recipe for Provencal Stuffed Vegetables

Name: Provencal Stuffed Vegetables (Legumes farcis à la Provençale)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 tomatoes; 2 eggplants (aubergine); 3 zucchinis (courgettes); 300 g ground pork ((pork mince)); 300 g Ground beef ((beef mince)); 1 tbsp Dijon mustard; herbes de Provence (basil and oregano also work); 1 clove garlic (finely chopped); salt and pepper

This recipe was previously published by Mirabeau Wine:

This dish really belongs to one of my first memories of the South of France, eaten in a restaurant we adored as children for its simple cuisine and the huge basket of crudités we’d find on our table when we arrived.

This dish works well with a side serving of rice, or just salad and some crunchy bread.

Provencal Stuffed Vegetables (Legumes farcis à la Provençale)

With this dish you can vary the vegetables and I think it’s lovely to use a mixture of aubergine, courgettes and tomatoes. The meat is generally a mixture of beef and pork, seasoned with herbs and spices. Funnily this is also how the word “farce” (stuffing) acquired it’s original theatrical meaning; i.e. a pleasant, often comical mixture of several sketches.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Dish

Cuisine Provencal

Servings people

Ingredients

4 tomatoes
2 eggplants (aubergine)
3 zucchinis (courgettes)
300 g ground pork (pork mince)
300 g Ground beef (beef mince)
1 tbsp Dijon mustard
herbes de Provence basil and oregano also work
1 clove garlic finely chopped
salt and pepper

Instructions

Set your oven at 180 degrees. Wash the vegetables and dry them. Cut the top of the tomatoes and spoon innards out carefully.
Cut in half (lengthways) the courgettes and aubergines, and with the help of a knife and spoon, take out most of the flesh but be careful not to cut right through to the bottom. You should be left with little vegetable boats ready for the filling. Rub inside out with salt and olive oil.
Then put your two minces into a mixing bowl, add a tablespoon of mustard, a finely chopped clove of garlic, some herbes de Provence (or just basil and/or oregano) and salt and pepper. Mix all of his thoroughly, then fill your vegetables and make sure there’s a nice amount of meat in each of them.
Put them in a large baking tray and off into the oven, between 45 minutes and 1 hour. The vegetables need to be nice and tender, but make sure they don’t totally fall apart. A nice touch is to add a bit of goats cheese or Mozarella on top right at the end and some fresh herbs.
This dish works well with a side serving of rice, or just salad and some crunchy bread.
Voilà, fun, simple, colourful and very Provençal. Enjoy!

Notes

The pork/beef mixture doesn't need to be exactly 50/50, just use something approximated, depending on your supermarket sizes.

For 4 people, I budget 3 stuffed vegetable halves per person and then a couple extra for the very hungry ones.

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Tags:Aubergine,Tomatoes,Vegetables

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Recipe for Provencal Stuffed Vegetables