These vegetables are slowly braised in a shallow bath of olive oil, a traditional cooking technique in the Provence region of France, where olive groves flourish. The oil preserves the taste, color and nutrients of the vegetables (qualities that would be diluted by braising in stock or wine) and imparts a mellow, complementary flavor. Serve the vegetables alongside our Spit-Roasted Brined Pork Loin (see related recipe at left).
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