Quick vegetable stir-fry

Ingredients for 1 servings:

• 1 large red bell pepper(s)
• 1 m.-large zucchini
• 250 g mushrooms, fresh
• 1 m.-sized onion(s)
• 100 g sour cream
• salt and pepper
• 1 tsp sweet paprika powder
• 3 tbsp oil
• 1 handful of herbs for herb curd, freeze-dried
• 1 tbsp water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

WW suitable, for the Actifry

Cut the bell peppers into bite-sized pieces, halve and slice the zucchini, and roughly dice the onion. Quarter the mushrooms (whole heads) and add everything to the Actifry. Mix the oil with pepper, salt, and paprika and pour over the vegetables. Cook for 30 minutes. Meanwhile, mix the freeze-dried herbs with 1 tablespoon of water and let them soften briefly, then stir into the sour cream and season to taste with salt and pepper. This makes a great main meal for one person or as a delicious side dish. An equally good variation: Alternately skewer the vegetables and marinate them, for grilling or oven cooking.