John Myers
Italian Steamed Vegetables with Fine Herbs
The perfect italian steamed vegetables with fine herbs recipe with a picture and simple step-by-step instructions.
- 3 piece Red peppers
- 2 piece Peppers yellow
- 2 piece Zucchini
- 1 piece Eggplant fresh
- 250 g Tomatoes
- 2 piece Fresh broccoli
- 1 shot Oil
- 10 disc Parma ham
- 150 g Grated Parmesan
- 1 bunch Parsely
- 10 sheet Basil
- 250 ml Vegetable stock
- 1 pinch Salt and pepper
- Wash, clean and chop the peppers, zucchini, aubergine and tomatoes. Stew the broccoli in salted water for 5 minutes.
- Put the oil in the pan, then pre-steam the peppers for three minutes. Add the zucchini, aubergine and tomatoes to the pan and cook for about 6 minutes. Then add the broccoli and pour on the vegetable stock.
- Season with salt and pepper and season with parsley and basil again. Put the vegetables on the plates and serve with 2 slices of Parma ham – sprinkle everything with Parmesan.
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