1. Preheat the oven to 300°. 2. In an enameled cast-iron casserole, bring water to a boil with the tarragon and thyme sprigs and 1 teaspoon of salt. 3. Add pearl onions, cover and simmer over low heat until tender, about 8 minutes. Transfer onions to a large shallow baking dish. 4. Add carrots to the simmering water, cover and cook until tender, about 8 minutes. Transfer to the shallow dish. 5. Repeat with the haricots verts (about 4 minutes) followed by the zucchini (about 3 minutes), and, finally, the red and yellow peppers (about 3 minutes). Cover the vegetables with foil and keep warm in the oven. 6. Boil the vegetable cooking liquid over high heat for about 5 minutes, until it is reduced to one cup. Remove from heat and whisk in butter, 1 tablespoon at a time. Stir in minced tarragon, parsley, chives and garlic. Season with salt and pepper. 7. Pour sauce over vegetables, toss and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
