Vegetables de Provence


  • 1/4 cup Primo Herbs de Provence EVOO
  • ½ cup chopped green onions
  • 1 green pepper cut into thin strips
  • 1 red pepper cut into thin strips
  • ½ cup yellow squash sliced thin
  • 1 ½ cup sugar snap peas
  • 1 cup sliced fresh mushroom
  • Parsley
  • ¼ cup Primo Lavender Balsamic



Heat the Herbs de Provence oil in a large sauté pan. Add onions and peppers and sauté on medium heat for five minutes. Add squash, peas and mushrooms. Continue to sauté until vegetables are cooked but slightly crisp. Stir in the Primo Lavender Balsamic until coasted and balsamic begins to thicken slightly. Garnish with fresh parsley.

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