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Buckwheat, pepper, and zucchini pan

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Ingredients for 4 servings:

  • 1 cup buckwheat
  • 1 large onion(s), coarsely chopped
  • 3 peppers, roughly chopped
  • 3 zucchini, diced
  • 3 tbsp, heaped Ajvar
  • n. B. herbs, chopped
  • n. B. garlic
  • Olive oil, virgin
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan

Bring 2 cups of salted water to a boil, add 1 cup of buckwheat, bring to a boil, turn off the heat, and let it simmer, covered (20 minutes). Briefly sauté the onion and bell pepper. Add the diced zucchini, stir, cover, turn off the heat, and let it simmer. Drain the remaining cooking water from the buckwheat, add the buckwheat to the pan, add ajvar and fresh herbs (e.g., marjoram, oregano, lovage), stir, and let simmer for another 5 minutes. Stir in grated garlic and olive oil and serve. Tomato salad goes very well with it. If it doesn’t have to be vegan, sprinkle Parmesan cheese on top.

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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.

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