Vegetables de Provence

Course Vegetables


  • ¼ 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
  • 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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