Vegetarian Holiday Menu Inspired by Provencal Flavours

Sometimes you just need to go green for the holidays. This tastes of Provence Vegetarian Holiday Menu will impress even the die-hard carnivores in the crowd.

Martine at Goût et Voyage leads off with her tiny zucchini cakes (you can also make these with spinach) a savoury snack with cocktails. Master chef Gérald Passedat’s version of ratatouille combines classic Provencal ingredients (zucchini, eggplant, tomato) in a beautiful tian form. The Cocoa & Lavender vegetable terrine adds colour and a touch of curry to the main course. And finally, our friends at Mirabeau Wine offer up a dessert for chocolate lovers made with five ingredients.

(Note: links to the recipes are found below each course)

Bon Appétit and Happy Holidays!

With Drinks

Zucchini Fritters

Starter Course

“Ratatouille My Way”

Main Course

Curried Vegetable Terrine

Salad

Simple Green Salad

Dessert

Molten Chocolate Cake

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!