Pan roasted vegetables Recipe

Name: Pan roasted vegetables
Prep time: 20 min
Total time: 20 min
Ingredients: 1 red bell pepper; 1 yellow bell pepper; 2 small zucchinis; 2 red onions; 10 cherry tomatoes; 6 champignons; fresh rosemary; juice of half a lemon; 1 clove of garlic; 1 TL ginger lemon coconut spice oil; 1 EL wok oil; salt and pepper

20 min

Servings 4 Servings

Ingredients

Amount Ingredient

red bell pepper

yellow bell pepper

small zucchinis

red onions

cherry tomatoes

champignons

fresh rosemary

juice of half a lemon

clove of garlic

1 TL

ginger lemon coconut spice oil

1 EL

wok oil

salt and pepper

Preparation

Wash vegetables and dry with a kitchen towel. Cut bell peppers into broad strips, cut onions in quarters, chop zucchinis and mushrooms into thin slices. Finely mince the garlic and heat in a large pan with wok oil. Add zucchini, onions, mushrooms and rosemary twigs and sauté for 4 to 5 minutes while stirring occasionally. Add cherry tomatoes (do not cut, keep the vine if desired) and cook over medium heat for another 2 minutes. Stir in ginger lemon coconut oil. Season with lemon juice, salt and pepper.

twigs and sauté for 4 to 5 minutes while stirring occasionally. Add cherry tomatoes (do not cut, keep the vine if desired) and cook over medium heat for another 2 minutes. Stir in ginger lemon coconut oil. Season with lemon juice, salt and pepper.