John Myers
Vegetables: Mediterranean Stir-fry Vegetables
The perfect vegetables: mediterranean stir-fry vegetables recipe with a picture and simple step-by-step instructions.
- 1 piece Peppers yellow
- 1 piece Onion
- 1 piece Rosemary, parsley, thyme *
- 2 tablespoon Extra virgin olive oil
- 1 piece Zucchino
- 3 piece Garlic cloves
- 2 St Giant mushrooms
- 4 piece Tomatoes big
- Pepper and salt
- 1 teaspoon Italian spice mix *
- 0,5 teaspoon Sugar
- 2 Splash Dark balsamic vinegar
- Divide the paprika, remove the skin and seeds and cut into cubes. Peel the onion and cut into quarter rings. Fry the herbs * – unfortunately only dried in winter – together with the pepper pieces and onion rings in hot olive oil in a sufficiently large pan.
- First quarter the zucchino and then cut into pieces. Peel and roughly chop the garlic. Clean the mushrooms and also dice them,
- Pour boiling water over the tomatoes, leave to stand for three to five minutes, then peel them, cut out the stem end and then cut into pieces.
- Now add the zucchini pieces, the chopped garlic and the mushroom cubes to the pan and stir-fry them. Finally add the tomato pieces, season with salt, pepper, Italian spice mixture *, sugar and balsamic vinegar, put the lid on the pan and let simmer for about 30 minutes at a low temperature.
- Finally, season again with salt and pepper and then serve with the desired side dish on preheated plates. There was also fried Parmesan gnocchi *
- * Links to spice mixes: grained Italian vegetable broth and potatoes: Parmesan gnocchi
Facebook Comments