Green Beans Provencal

A simple salad, refreshing and so typical of the Provence. This dish can be prepared one day ahead. Kept refrigerated it is served at room temperature, ideal for parties.

Asparagus with Tomato Vinaigrette

Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired.

Serve on its own or as a side dish to grilled meats.

Spanish Vegetable Torte

Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.

Involtini di Melanzane (Eggplant Roll-Ups)

There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.

Julienne of Zucchini and Peppers

To “julienne” or to “cut into matchsticks ” is a basic technique in cooking, especially in French cooking. It’s used primarily for vegetables. Its a type of cut that makes a long thin strip, resulting in a relatively short cooking time and a very appealing presentation.

Stuffed Tomatoes Antibes Style

Tomates à l’Antiboise, a well known dish from Antibes on the Côte d’Azur. Really easy to make. Best of all, you can prepare them a day in advance. They can also be part of a tapas selection. But I would use small tomatoes (not cherry tomatoes) and just 1 tomato per tapas dish.