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Pan of Vegetables with Brunch Cream

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Pan of Vegetables with Brunch Cream

The perfect pan of vegetables with brunch cream recipe with a picture and simple step-by-step instructions.

  • 1 Red Bell pepper
  • 2 Zucchini
  • 1 Onion
  • 3 Tomatoes
  • Mushrooms
  • 1 a cup Brunch tomato ricotta
  • Salt
  • Pepper
  • Dried thyme
  • Dried oregano
  • Butter
  1. Clean the onion, zucchini and bell pepper, dice and sauté in the butter.
  2. Cut the mushrooms into slices, dice the tomatoes, add to the remaining vegetables, season with the spices, stir in the brunch, bring to the boil again, simmer and serve with the crispy baguette slices (see my KB).
Dinner
European
pan of vegetables with brunch cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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