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Potato and vegetable pan

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Ingredients for 4 servings:

  • 500 g potato(s), waxy
  • 1 zucchini
  • 2 peppers
  • 1 onion(s)
  • 1 clove(s) garlic
  • 2 spring onions
  • 800 ml vegetable stock
  • 100 g tomato paste
  • Herbs of Provence
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, peel and dice the potatoes. Then, lightly fry them in olive oil and add the bite-sized zucchini and bell pepper. Meanwhile, slice the onion, finely chop the garlic, and slice the spring onions, and add them to the pan. After about five minutes, add the 800 ml vegetable stock and let it simmer. Then stir in the tomato paste and season with the herbs de Provence. Stir occasionally and simmer until the liquid has mostly reduced. This goes well with oven-baked chicken breast, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato and vegetable pan

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