Steamed vegetable pan

Ingredients for 2 servings:

• 1 small eggplant(s)
• 1 small zucchini
• 3 small carrots
• 1 large onion(s)
• 1 clove(s) garlic
• 1 small bell pepper(s), red
• 1 small bell pepper(s), yellow
• 7 medium-sized cherry tomatoes
• 150 g mushrooms
• 250 ml water
• 1 tsp oil, optional
• salt and pepper
• possibly herbs (herbs of Provence)
• possibly soy sauce
• possibly tomato(s), pureed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple and delicious vegetable stir-fry to fill you up, low in calories

Cut the vegetables into small cubes and mix the eggplant, zucchini, bell pepper, tomato, carrot, and mushrooms together in a large bowl. Meanwhile, sauté the onion and garlic in a pan or pot with a little water. After 1-2 minutes, add the vegetables, vegetable stock, and the remaining water (enough to lightly cover the vegetables). Add a little oil if desired. Place the lid on the pot and cook on low heat for about 15 minutes. Season with the spices and garnish with some fresh herbs, if desired. Serve as a main course or with pasta, rice, patties, potatoes, or fresh baguette. It’s also delicious cold or warm on bread.