Roasted Provençal Vegetables
A breaded chicken breast stuffed with ham and cheese served alongside roasted Provençal vegetables is an easy dinner.
To go along with the chicken I served a simple side dish of yellow squash, zucchini, carrots, sweet onion and asparagus. Slow roasted with a toss of olive oil and herbs de Provence, the veggies caramelized beautifully and brought out the sweetness of the vegetables.
A blend of rosemary, lavender, majorum, thyme, oregano and savory, I sprinkle these herbs on so many foods.
I love roasting vegetables this way and leftovers are delicious tossed with pasta or served on top of fresh greens. I always make enough to enjoy the next day.
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