John Myers
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Mediterranean Vegetable Plate
The perfect mediterranean vegetable plate recipe with a picture and simple step-by-step instructions.
- 1 medium-sized Zucchini
- 1 size Carrot
- 1 size Red pointed peppers
- 1 size Onion red
- 2 Toes Garlic
- 2 Toes Lemon oil
- 1 half a tsp Sugar
- 50 ml Vegetable broth
- 7 piece Olives
- 1 teaspoon Capers small
- 1 teaspoon Oregano
- 1 teaspoon Rosemary salt
- 1 teaspoon Big caper berries
Snipping preparation …
- Wash the zucchini and cut into large pieces with the skin – peel the carrot and cut into thin slices – wash the paprika, cut out the core and cut coarse rings – peel the onion and cut into large pieces – peel the garlic and cut into thin slices
preparation
- Sweat the onion in lemon oil and then put it in a separate saucepan – fry the zucchini briefly in the same pan and caramelize it with a little sugar – then also add to the saucepan
- Roast all the vegetables one after the other in a little lemon oil and put them in the pot … deglaze the whole thing with a tiny dash of vegetable stock and finish cooking … but the vegetables should still have a bite
- Finally add the capers and olives – season with oregano and rosemary salt – top with some large caper berries for decoration
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