Mediterranean vegetable pan

Ingredients for 6 servings:

• 200 g mushrooms
• 500 g zucchini
• 3 bell peppers, red, green and yellow
• 5 spring onions
• 350 g carrot(s)
• 250 g cocktail tomatoes
• 1 bunch thyme, fresh
• Olive oil for frying
• 3 tbsp olive oil
• ½ lemon(s), the juice
• Salt
• Chili flakes or pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

goes well with pan-fried dishes

Clean the vegetables and mushrooms. Blanch the carrots, but they should still have some bite. Cut the zucchini lengthwise and remove the soft insides with a spoon. Cut the zucchini, blanched carrots, mushrooms, and bell peppers into not-too-thin slices or strips. Remove the roots from the spring onions, leaving about 3 cm of the stem on the onion. Mix all the vegetables together. Sauté 1/3 each of the chopped vegetables and the thyme in a pan with 1 tablespoon of olive oil until the vegetables have taken on some color, then transfer to a bowl. Make a marinade with 3 tablespoons of olive oil, the juice of half a lemon, a pinch of salt, and some chili flakes (or pepper). Once all the vegetables are fried, pour the marinade over them and let stand for at least 10 minutes. Tastes great warm, cold, and especially reheated. Goes well with pan-fried dishes, but also simply with bread.