Italian Stir-fry Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 16 mins |
| Total Time | 36 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 cloves garlic
- 1 large onion (s)
- 2 zucchini
- 1 eggplant (s)
- 1 bell pepper (s), red or yellow
- 3 large tomato (s)
- 4 tablespoon olive oil
- a few stalks basil, fresh
- Salt and pepper, black
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Peel the garlic, cut into very thin slices, peel the onion and roughly dice. Wash the zucchini, aubergine, bell pepper and tomatoes, remove the seeds if necessary and also cut into large cubes.
- Lightly sweat the garlic and onion in 2 tablespoons of olive oil, then add the zucchini, aubergine and paprika and simmer everything over a medium heat for about 10 minutes. After about 6 minutes add the tomatoes. Add a little olive oil, together with the water from the tomatoes it results in a light, fine brew. Season with salt, pepper and oregano and then sprinkle with the basil.
- We prefer to eat this dish as a light main meal with a piece of bread, but it also goes well with rice, fish or pasta.
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