A classic Provençal dish packed with vegetables.
Ingredients:
- 1 zucchini (sliced)
- 1 eggplant (sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 onion (sliced)
- 2 tomatoes (chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Fresh thyme, basil, salt, and pepper
Instructions:
- Heat olive oil in a pan, sauté onion and garlic.
- Add bell peppers and cook for 5 minutes.
- Add zucchini, eggplant, and tomatoes, seasoning with thyme, salt, and pepper.
- Simmer for 20–30 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
2. Healthy French Onion Soup
A lighter version with less fat but all the flavor!
Ingredients:
- 2 large onions (thinly sliced)
- 1 tbsp olive oil
- 4 cups low-sodium vegetable or beef broth
- 1/2 cup white wine (optional)
- 1 tsp thyme
- 2 slices whole-grain baguette
- 1/4 cup grated Gruyère cheese
Instructions:
- Sauté onions in olive oil over low heat for 20–30 minutes until caramelized.
- Add wine (if using) and cook for 2 minutes.
- Pour in broth and thyme; simmer for 15 minutes.
- Toast the baguette slices and place them in oven-safe bowls.
- Pour soup over the toast, sprinkle cheese, and broil until melted.
3. Light Salmon en Papillote (Salmon in Parchment Paper)
A French technique that keeps the salmon moist and flavorful!
Ingredients:
- 2 salmon fillets
- 1 zucchini (julienned)
- 1 carrot (julienned)
- 1/2 lemon (sliced)
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Fresh dill or thyme
- Salt & pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Cut parchment paper into large squares and place a salmon fillet in the center.
- Add julienned vegetables and lemon slices.
- Drizzle with olive oil and Dijon mustard, season with salt, pepper, and dill.
- Fold the paper to create a sealed packet.
- Bake for 15–20 minutes.
