A vegetable mélange from the French region of Provence. It can be served hot, cold or at room temperature. Serves 8 to 10 people as a side dish or an appetizer. Or serve with toasted French bread for a nutritious meal.

Recipe Rating:
Ratings: 1
Servings: 4
Prep Time: 15 minutes
Cook Time: 17 minutes


  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 medium eggplant, cubed
  • 1 medium zucchini, cut lengthwise & sliced
  • 1 1/2 cups mushrooms, sliced, or 8 oz container
  • 1 each medium green and yellow pepper each, cut into strips
  • 1 tablespoon each fresh thyme and oregano
  • 1 cup Lea & Perrins® Marinade for Chicken
  • 1 large tomato, chopped


  1. In a large skillet, generously sprayed with nonstick cooking spray then placed over medium-high heat, sauté onions and garlic for 1 minute. Add eggplant and zucchini, and continue sautéing for 2 to 3 minutes. Add mushrooms, peppers, thyme, and oregano and sauté for additional 2 to 3 minutes. Pour Marinade over vegetables, reduce heat to low and cook for 6 to 8 minutes, stirring occasionally. Add tomatoes and cook for another 1 to 2 minutes. Season with salt and pepper to taste. Serve immediately or refrigerate and serve chilled.
Here's a tip: Use any combination of your favorite fresh seasonal vegetables. Add jalapeños if you like a spicy kick. Use yellow or orange tomatoes if you prefer less acid.


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