Provençal pan-fried vegetables

Ingredients for 2 servings:

• 250 g mushrooms, brown, cleaned and quartered
• 1 bell pepper(s), red, washed, pitted and roughly diced
• 1 zucchini, washed, cleaned and roughly quartered
• 2 tbsp olive oil
• 2 tsp dried herbs of Provence
• 1 tsp salt
• 1 tsp, levelled pepper, freshly ground
• ½ flatbread(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Zucchini, peppers and mushrooms with herbs and olive oil – cold or warm

Heat olive oil in a deep frying pan. Add the vegetables and sear until crispy. Season with herbs, pepper, and salt. Serve hot with flatbread. Serve with herb curd or tzatziki. We often serve these vegetables as a side dish for grilling, sometimes directly on the grill in the vegetable basket. You can also let the vegetable pan cool slightly, arrange it on a platter, and serve it as an antipasti, drizzled with balsamic vinegar.