Pan roasted vegetables Rezept zurück zur Rezeptübersicht

Zubereitungszeit: 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.
