Colorful pan-fried vegetables

Ingredients for 6 servings:

• 300 g cocktail tomatoes
• 200 g sugar snap peas, fresh
• 2 yellow bell peppers
• 1 small zucchini
• 1 bunch of spring onions
• some olive oil
• salt and pepper
• Herbs as desired
• salt water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal as a side dish for grilling, wonderfully crispy, simple, quick

For this recipe, pay particular attention to fresh and aromatic ingredients! Wash all ingredients, briefly blanch the snow peas in plenty of salted water. Cut the bell peppers into pieces approximately 2 x 2 cm in size. Clean the spring onions, halve them lengthwise, and cut them into 3-4 cm pieces. Cut the zucchini into sticks—about 1 cm thick and 3-4 cm long. Heat the olive oil in a large pan or wok, and sauté the snow peas, bell peppers, zucchini, and spring onions for a few minutes. Finally, add the cherry tomatoes and sauté for another minute. Make sure the vegetables stay nice and crisp. Season with salt, pepper, and herbs.