Barigoule of Autumn Vegetables

Name: Barigoule of Autumn Vegetables
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: ⅓ cup Colavita Extra Virgin Olive Oil plus more for browning; 1 large eggplant, diced; 1 large Spanish onion, diced; 2 leeks, sliced and thoroughly rinsed; 3 cups sliced mushrooms (about 1 lb); 3 medium carrots, sliced; 1 whole head garlic, sliced in half horizontally to expose cloves; 14 oz Colavita Artichoke Hearts or bottoms, not marinated variety; ¼ cup chopped, pitted Kalamata olives; Large pinch of saffron threads; 1 large lemon, cut into wheels about 1/4 inch thick; Several fresh parsley stems; 2 cups dry white wine; Kosher salt; Freshly ground black pepper; Chopped parsley and fresh lemon slices to garnish

A twist on a French classic, this dish is perfect for fall veggies and will help usher in the colder weather without being too heavy.

CategoryDinner, Fall, Gluten Free, Joy of Kosher, Side Dishes, Vegan, Vegetables, VegetarianTags#artichokehearts, #carrots, #eggplant, #garlic, #leeks, #lemons, #mushrooms, #oliveoil, #olives, #onions, #whitewine

Yields6 ServingsPrep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

Ingredients

⅓ cup Colavita Extra Virgin Olive Oil plus more for browning

1 large eggplant, diced

1 large Spanish onion, diced

2 leeks, sliced and thoroughly rinsed

3 cups sliced mushrooms (about 1 lb)

3 medium carrots, sliced

1 whole head garlic, sliced in half horizontally to expose cloves

14 oz Colavita Artichoke Hearts or bottoms, not marinated variety

¼ cup chopped, pitted Kalamata olives

Large pinch of saffron threads

1 large lemon, cut into wheels about 1/4 inch thick

Several fresh parsley stems

2 cups dry white wine

Kosher salt

Freshly ground black pepper

Chopped parsley and fresh lemon slices to garnish

Directions

1

Heat a Dutch oven with EVOO over medium heat. Brown the eggplant, onions, leeks, mushrooms, and carrots, in batches, adding more EVOO as needed. Season with salt and pepper and cook until vegetables are golden and caramelized.

2

Preheat oven to 350˚F.

3

Add vegetables and garlic back to the pan with artichokes, olives, saffron, lemon slices, thyme, parsley stems, and wine. Cover and braise in the oven for 1 hour until vegetables are tender. Strain out garlic and discard (all the flavor is left behind).

4

Serve barigoule with braising liquid and garnish with fresh parsley and additional lemon slices.

Shop this recipe

Ingredients

⅓ cup Colavita Extra Virgin Olive Oil plus more for browning

1 large eggplant, diced

1 large Spanish onion, diced

2 leeks, sliced and thoroughly rinsed

3 cups sliced mushrooms (about 1 lb)

3 medium carrots, sliced

1 whole head garlic, sliced in half horizontally to expose cloves

14 oz Colavita Artichoke Hearts or bottoms, not marinated variety

¼ cup chopped, pitted Kalamata olives

Large pinch of saffron threads

1 large lemon, cut into wheels about 1/4 inch thick

Several fresh parsley stems

2 cups dry white wine

Kosher salt

Freshly ground black pepper

Chopped parsley and fresh lemon slices to garnish

Directions

1

Heat a Dutch oven with EVOO over medium heat. Brown the eggplant, onions, leeks, mushrooms, and carrots, in batches, adding more EVOO as needed. Season with salt and pepper and cook until vegetables are golden and caramelized.

2

Preheat oven to 350˚F.

3

Add vegetables and garlic back to the pan with artichokes, olives, saffron, lemon slices, thyme, parsley stems, and wine. Cover and braise in the oven for 1 hour until vegetables are tender. Strain out garlic and discard (all the flavor is left behind).

4

Serve barigoule with braising liquid and garnish with fresh parsley and additional lemon slices.

Barigoule of Autumn Vegetables

Ingredients Directions

Barigoule of Autumn Vegetables

Cheesy Challah Jalapeño Bites

Challah with Seven Spices

Barigoule of Autumn Vegetables

Ingredients

Directions

Shop this recipe

Ingredients

Directions

Leave a Reply Cancel reply