Pan roasted vegetables Rezept zurück zur Rezeptübersicht
Zutaten für 4 PersonenZubereitungszeit: 20 Minuten
Schwierigkeit: normal
Zutaten
| 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 |
Zubereitung
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.
Hinweise
Ideal as side dish for grilled meat or fish.
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