Urban Platter Herbes de Provence Shaker Jar, 60g (A traditional French Staple Spice and Herb Blend)

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Urban Platter Herbes de Provence, 60g Jar Herbes de Provence is a seasoning blend featuring many of the herbs that grow most abundantly in southern France and that correspondingly get used in a lot of the cooking from that region. The blends are typically made from dried herbs and are meant to be an easy shortcut for seasoning dishes. Either in a marinade or as a dried rub, Herbes de Provence make a great seasoning for grilled meats, fish, and vegetables. Ingredients: Dried Lavender, Thyme, Rosemary, Basil, Oregano, Sage, Parsley, Fennel. If you can't actually make it to Provence this summer, cooking up dishes filled with the flavours of Provence is the next best thing. Even just a sprinkling of Herbes de Provence is enough to transport you to directly to the French countryside, minus the airfare. What Is Herbes de Provence? Taste: Sweet, woody Most Popular Use: Sauté Vegetables, Seasoning, Rub, Dressing.     Herbs de Provence is a seasoning blend featuring many of the herbs that grow most abundantly in southern France and that correspondingly get used in a lot of the cooking from that region. The blends are typically made from dried herbs and are meant to be an easy shortcut for seasoning dishes. Which herbs get used and their exact ratio depends on the recipe and the cook, but the most basic blends include oregano, rosemary, Basil, and thyme. Lavender buds are also frequently added, and some blends include fennel seeds, sage, Parsley. Urban Platters Herbs de Province has just the perfect blend of all the above herbs to a bliss. Either in a marinade or as a dried rub, Herbs de Provence make a great seasoning for grilled vegetables, salad seasoning. We also frequently use this blend to season oven-roasted potatoes or meat. Also try adding a few pinches to a salad vinaigrette or combining the herbs with good olive oil to make a dipping sauce for fresh bread. We are also launching Urban Platters Herbs de Provence infused in Extra Virgin Olive Oil in few days. Spaghetti with Grilled Ratatouille Ingredients 8 ripe plum tomatoes, halved 2 medium zucchini, trimmed and cut into 1/2-inch rounds on a slight diagonal 2 baby eggplants, trimmed and cut into 1/2-inch rounds on a slight diagonal 1 large red bell pepper, stemmed, seeded, and quartered 1 large red onion, cut into 1/2-inch slices 1 small head garlic 1/4 cup extra-virgin olive oil 1 tsp. Urban Platter Herbes de Provence Kosher salt and freshly ground black pepper 3/4 cup pitted Kalamata olives 12 oz. dried thin spaghetti 2 tbs. chopped fresh basil 1/2 cup crumbled feta or goat cheese Preparation Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the Urban Platter Herbs de Provence, and a generous sprinkling of salt and pepper. Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly. When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl. Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth. Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot. Toss 1/2 cup of the tomato-olive sauce and the basil with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.