Roasted Herbs de Provence Vegetables and Pasta

Slow-roasted fennel, grape tomatoes, onion, black olives and zucchini seasoned generously with Herbs de Provence and tossed with pasta makes an effortless meal full of all sorts of deliciousness. Chewy, al dente pasta is the perfect vehicle for showcasing the melange of soft, tender vegetables and aromatic herbs.

The tomatoes become these little, deflated orbs full of juicy sweetness and acidity. Fennel becomes sweet and mellow and loses the strong, anise flavor it has when raw. The normally bland zucchini perks right up when surrounded by these all distinctly flavored ingredients. The acidity of the tomatoes and the pop of saltiness from the black olives and Parmesan cheese is a nice balance to all the savory sweetness.

Herbs de Provence is a wonderfully fragrant mix of savory, thyme, rosemary, fennel and lavender. You will find variations that may also include oregano, bay leaf, mint, tarragon and even orange zest. If this spice mix isn’t in your cabinet it should be! It’s a lovely French mix of herbs that I love using during the summer to bring out the best in fresh vegetables. It’s also good on fish and chicken and in soups and stews. You can easily make your own or use an Italian seasoning mix instead.