The vegetable abundance got me all fired up due to spring harvest in my mom’s and grandmother’s garden. At the moment I am experimenting with the ways of cooking it and which spices to use. Since lately I’ve been feeling an urge to go to Provence, I made up this recipe inspired by a book called The little Paris bookshop.


  • 2 carrots
  • 2 zucchinis
  • a bunch of asparagus (thanks mum)
  • 1/4 of cauliflower
  • 4 tomatoes
  • 8 cloves of garlic
  • vegetable stock
  • thyme
  • rosemary
  • lavender
  • salt, pepper
  • lemon
  • basil
  • olive oil


  • Wash and chop up the veg: carrots, zucchini, asparagus, cauliflower and tomatoes (I cut them first and set aside with a pinch of sugar so they become juicier).
  • Put the vegetables in a deep tray, add the peeled and crushed garlic, a tablespoon of thyme, a tea spoon of rosemary and a pinch of lavender. Season with salt and pepper and mix well.
  • Cut the lemon in half and squeeze half of the juice on the vegetables. Place the other half in the middle of the tray. Add some fresh basil leaves.
  • Pour over 0,2 l of vegetable stock and sprinkle with olive oil. Cover with a lid (or tightly with aluminum foil) and bake for an hour at 180 Celsius degrees.
  • When done, remove the lemon and basil leaves (they’re only there for flavor), drizzle with some olive oil and add new fresh basil leaves.
  • While cooking you can put a piece of meat on top of the vegetables (I often use chicken) so it becomes juicy and fragrant). Serve as a side dish.

You can also make a green goddess dressing: blend together a handful of basil, olive oil, one garlic clove, juice of half a lemon, pinch of salt and a splash of water. It goes great with the vegetables.


T 🙂


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