in Recipes

Vegetable pan

updated

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Ingredients for 1 servings:

  • 1 small red bell pepper(s)
  • 1 small bell pepper(s), yellow
  • 1 small zucchini
  • 3 m.-large tomato(s)
  • 2 m.-large spring onions
  • 1 tbsp coconut oil
  • Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

plant-based, wholesome

Wash, trim, and chop the vegetables. Sauté the onions in coconut oil. Add the chopped vegetables, except the tomatoes, and toss to combine. Meanwhile, puree the tomatoes with the vegetable broth in a blender and add to the vegetables. Sauté everything for a while, then season with pepper and salt, if desired. Serve with spinach-filled dumplings or rice.

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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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