John Myers
Pointed Peppers and Onion Vegetables
The perfect pointed peppers and onion vegetables recipe with a picture and simple step-by-step instructions.
- 5 Pointed peppers
- 3 Garlic cloves
- 2 Onions
- 3 Rosemary sprigs
- 3 tablespoon Olive oil with rosemary
- 3 tablespoon Water
- 2 Knife tips Vegetable broth powder
- Salt and pepper
- 1 Knife point Red chilli flakes
- 1st preparation: wash the peppers, remove the white inner skins and seeds and then cut them into cubes of about 2 cm; Chop the garlic very finely and cut the halved onions into not too thin strips.
- Preparation 2: heat the oil in a saucepan, add the rosemary sprigs whole and let sizzle briefly; Fry the garlic for a minute and immediately add the onion strips. When the onions begin to take on color, add two tablespoons of water and spices, put a lid on and gently cook the vegetables over a mild heat for about 5 minutes.
- I served this delicious vegetable with a leftover of marinated lamb shank – braised with spaetzle.
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