John Myers
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Mediterranean Lightning Vegetables …
The perfect mediterranean lightning vegetables … recipe with a picture and simple step-by-step instructions.
- 1 size Onion – or two
- 1 Green pepper
- 4 fully ripe Tomatoes
- 3 Lemon thyme sprigs
- 2 tablespoon Extra virgin olive oil
- 10 black “Casablanca provencale” olives **
- 1 tablespoon Curry ketchup with chilli
- 0,5 cube Mashed gravy
- 1 tablespoon Water
- 1 pinch Red chilli flakes
- Black pepper from the mill
Preparation:
- Cut the onions into large pieces, chop the cleaned peppers to about the same size, quarter the tomatoes and remove the hard wedges, pluck the lemon thyme leaves from the branches and halve the olives, removing the stones.
Preparation:
- In a large pan, heat the olive oil with half of the lemon thyme, add the onions with paprika and fry until the onions begin to brown gently around the edges. It only takes a few minutes.
- Now add the prepared tomatoes, olives, water and ketchup, also the crushed gravy with the remaining lemon thyme leaves and a few chilli flakes and heat everything briefly while turning (the tomatoes should only get hot and the vegetables may still retain their bite) . Season with freshly ground pepper and serve.
- I served the lightning vegetables today with barbecue torches – there was also Maultäschle with spicy sage butter.
- ** About the olives: these are olives that were allowed to mature fully on the tree and then dry pickled with a little oil and herbs. So they are not comparable to black olives that swim in a lake and are “colored” black in most cases … brrrr !! The taste is not comparable and unique – try it yourself, says mimi
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