Colorful Summer Vegetables with Vanilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 ml vegetable stock
- 0.5 ½ vanilla pod (s)
- 2 onion (s), red
- 2 tablespoon olive oil
- 1 teaspoon powdered sugar
- 1 tablespoon balsamic vinegar
- 2 zucchini
- 2 bell peppers, yellow
- 12 cherry tomato (s)
- Vanilla salt
- pepper
- 12 olives, black
- 3 stalks basil
Print Recipe
Pin Recipe Instructions
- Cook time: 15 minutes
- Total time: 30 minutes
- Bring the vegetable stock with vanilla pulp and pod to the boil and reduce a little.
- Sweat the onions cut into rings in a tablespoon of oil, sprinkle with powdered sugar, caramelize lightly. Deglaze with balsamic vinegar and the vanilla vegetable stock, let simmer.
- In a separate pan, sauté the paprika cut into strips and the zucchini slices in the remaining oil, cover and cook until crisp. Just before the end of the cooking time, add the tomatoes. Mix in the olives and onions with the stock and let it steep for a moment.
- Season to taste with vanilla salt, pepper and possibly balsamic vinegar. Serve sprinkled with the basil cut into strips.
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