in Spain

Vegetable Cabanossi pan with yogurt

updated

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Ingredients for 4 servings:

  • 250 g Cabanossi
  • 3 jacket potatoes
  • 1 m.-large zucchini
  • 1 bell pepper(s)
  • 2 beefsteak tomatoes
  • 1 onion(s), red
  • 4 cloves garlic
  • 4 tbsp olive oil, cold squeezed
  • 1 cup of yogurt
  • 1 handful of herbs (rosemary, thyme, oregano)
  • n. B. Sea salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Recycling leftovers

Slice the Cabanossi. Slice the zucchini and potatoes, and slice or chunk the peppers. Chop the tomatoes. Peel and quarter the onion and garlic. Heat the oil in a large pan. Briefly fry the sausage, onion, and garlic. Add the zucchini slices, the remaining vegetables, and the potatoes, and fry briefly. Cover and simmer over medium heat for about 10 minutes, then add the herbs. Season with salt and pepper. Serve with yogurt.

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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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