Fast Vegan Zucchini Pepper Tomato Pan with Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tomato (s)
- 1 bell pepper
- 1 large zucchini
- 2 tablespoon tomato paste
- 1 onion (s)
- 1 clove garlic
- 1 cup basmati rice (approx. 200 - 250 ml content)
- Salt and pepper
- oregano
- oil for frying
Print Recipe
Pin Recipe Instructions
- First, chop the onion and quarter the tomatoes, peppers and zucchini.
- Bring two cups of water to the boil. As soon as the water boils, add a little salt and the cup of basmati rice. Put the lid on and set the heat to the lowest level.
- Heat the oil in a pan and fry the onion over medium heat. Press the garlic and add to the pan. Then add the 2 tablespoons of tomato paste and simmer a little. Next, put the cut vegetables in the pan and fry for about 10 minutes. Season to taste with salt, pepper and oregano.
- Tip: Personally, I always add some plant-based butter to the rice. Sharpness can also be added if desired. If desired, other vegetables of your choice can be added (e.g. mushrooms).
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