Italian mixed vegetables

Ingredients for 4 servings:

• 6 potatoes
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 onion(s), white
• 1 onion(s), red
• 4 beefsteak tomatoes
• 3 carrots or carrots
• 1 garlic clove(s)
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Score the tomatoes and place them in hot water. When the skin comes off, remove them from the pot and peel them. Cut the potatoes, carrots, onions, and bell peppers. The size of the pieces is a matter of taste, but too small is not recommended. Cut the skinned tomatoes as well. Heat plenty of olive oil in a pot and lightly roast the potatoes and carrots. Then add the onions, the finely chopped garlic clove, and the bell peppers and roast briefly. Then add the tomatoes and fold in. Season with (plenty of) salt and pepper. Simmer the vegetables over medium heat until everything is the desired firmness or softness. If you like it spicier: Cut open the green bell peppers, remove the seeds, and add them in strips. Very tasty! We like to eat the vegetables as a side dish with pan-fried dishes or as a main course on meat-free days.