Monaco Vegetables

Background

Monaco Vegetables is a light, sun-kissed Mediterranean-style vegetable medley inspired by the Riviera’s market cooking. It leans on peak-season produce, gentle aromatics, and a clean finish of citrus and briny accents. The result is a versatile side or main that sits comfortably beside grilled seafood, roasted poultry, or crusty bread, while remaining satisfying enough to enjoy on its own.

Ingredients

• eggplant
• zucchini
• bell pepper
• tomato
• onion
• garlic
• olive oil
• salt
• black pepper
• thyme
• basil
• bay leaf
• white wine (optional)
• lemon
• capers
• olives
• parsley (optional)
• red pepper flakes (optional)

Preparation

1. Dice the eggplant into bite-size cubes. Lightly season with a pinch of salt and set aside.
2. Slice the zucchini into half-moons and the bell pepper into strips or squares.
3. Quarter or large-dice the tomato so it releases some juices during cooking.
4. Finely chop the onion and mince the garlic.
5. Zest and juice the lemon; keep zest and juice separate.
6. Rinse the capers and pit and roughly chop the olives if needed.
7. Pick and roughly tear the basil and the parsley.
8. Measure the olive oil, a pinch of thyme, one bay leaf, a little black pepper, a pinch of salt, a pinch of red pepper flakes, and the white wine if using.

Cooking

1. Set a wide sauté pan over medium heat and add olive oil.
2. Add the onion and garlic; cook gently until translucent, about 5 minutes, without browning.
3. Add the eggplant and a pinch of salt. Cook, stirring occasionally, until it begins to soften, about 8 minutes.
4. Stir in the zucchini and the bell pepper. Cook until just tender-crisp, about 6 minutes.
5. Pour in the white wine (if using) and let it reduce slightly, about 2 minutes.
6. Add the tomato, sprinkle in the thyme, tuck in the bay leaf, and season with black pepper, a little more salt, and a pinch of red pepper flakes. Simmer gently until the juices mingle and the vegetables are tender yet vibrant, about 12–15 minutes.
7. Remove the bay leaf. Fold in the capers, the olives, and the lemon juice. Taste and adjust with more salt or black pepper as needed.
8. Off the heat, stir in the basil and the parsley. Let the pan rest for about 5 minutes to settle flavors.

Serving and Enjoyment

Serve warm or at room temperature, finishing with a thread of olive oil, a touch of lemon zest, and extra basil or parsley. This is excellent alongside crusty bread, spooned over couscous, or paired with grilled seafood. For brightness, add another squeeze of lemon right before eating.

Tips and Variations

• For deeper flavor, briefly roast the eggplant before adding it to the pan.
• Prefer more heat? Increase the red pepper flakes to taste.
• If you skip white wine, add a splash of water and a little extra lemon juice for brightness.
• Finish with a few extra capers and chopped olives for a briny accent.

Storage

Cool, then refrigerate in a covered container. When reheating, add a spoon of olive oil to revive the sheen, and refresh with a squeeze of lemon and a scatter of basil or parsley before serving.