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Pan roasted vegetables Rezept zurück zur Rezeptübersicht

Pan roasted vegetables Zutaten für 4 Personen

Zubereitungszeit: 20 Minuten

Schwierigkeit: normal


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 TLginger lemon coconut spice oil
1 ELwok oil
salt and pepper

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.

Ideal as side dish for grilled meat or fish.

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