John Myers
Vegetable Pans with Cabanossi and Camembert
The perfect vegetable pans with cabanossi and camembert recipe with a picture and simple step-by-step instructions.
- 4 Potatoes
- 1 Bell pepper
- 1 Onion
- 2 Garlic cloves
- 1 Zucchini
- 2 Tomatoes
- 1 bunch Spring onions
- 250 g Mushrooms
- 2 Cabanossi
- 1 Camembert
- Salt
- Pepper
- Hot paprika powder
- Chili powder
- Dried thyme
- Dried oregano
- Dried basil
- Oil
- Boil the potatoes, peel and cut into slices.
- Peel the onion and the garlic cloves into fine cubes and sauté in a large pan in oil until translucent.
- Clean the zucchini and bell pepper, dice and add to the onions, cut the spring onions into rings and add to the remaining vegetables with the potatoes, season everything properly with salt, pepper, paprika powder, chili powder, oregano, thyme and basil and almost done steam.
- Cut the cabanossi, tomatoes and mushrooms into slices, add to the remaining vegetables and cook until cooked.
- Cut the camembert into cubes, place on the vegetables, close the lid and let the cheese melt. Serve the vegetable pan hot.
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