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

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Ingredients for 4 people

Preparation time: 20 minutes

Difficulty: normal

Ingredients

Quantity	Ingredient
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

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.

Hinweise
Ideal as side dish for grilled meat or fish.

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