SAMPLE RECIPES:

---

From the Cooking School at La Campagne
Provencal Recipes from the Famed Country Farmhouse
by John Byrne
Small Potatoes Press
Date: November 1999
ISBN: 0966120035
Paperback
ORDER/INFO

A rainbow of assorted roasted vegetables create an eye-catching main course salad.

Servings: 6 to 8

• 1 cup great Northern white beans, soaked overnight
  
• 2 zucchini, cut into 1/2-inch-thick slices
  
• 2 eggplants, cut into 1/2-inch-thick rounds
  
• 2 yellow peppers, stemmed, quartered, and seeded
  
• 2 red peppers, stemmed, quartered, and seeded
  
• 1 red onion, cut into 1-inch-thick slices
  
• Salt and pepper
  
• 1 1/2 cups olive oil
  
• 1 can (16 ounces) firm artichoke hearts
  
• 2 tomatoes, peeled and diced
  
• 1 teaspoon chopped garlic
  
• 1 cup chopped assorted fresh herbs (basil, sorrel, et al.)
• 1/3 cup balsamic vinegar
  
• Parmesan cheese, optional
  

1. Drain beans and put into a stockpot. Cover beans with clean water and add salt. Bring to a boil and cook for 25 minutes or until tender. Drain and reserve.
   
2. Preheat oven to 350 degrees F. Season zucchini, eggplants, peppers, and onion with salt and pepper and place in a large roasting pan. Drizzle with 1/2 cup olive oil and toss to lightly coat. Roast, stirring occasionally, until vegetables are soft and lightly charred. Add artichokes and cook for 5 minutes. Allow vegetables to cool slightly. Remove skins from peppers. Chop vegetables into bite-size pieces.
   
3. Cook tomatoes and garlic in remaining olive oil for 10 minutes. Remove from heat and allow to cool. When cooled, whisk in herbs and vinegar. Mix beans with half the dressing and place beans in the middle of a platter. Place chopped vegetables around beans. Sprinkle remaining dressing on vegetables and dust with Parmesan cheese if desired.