Italian Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 yellow pepper (s)
- 1 green pepper (s)
- 1 zucchini
- 1 small Can corn
- 1 teaspoon pesto
- 0.5 ½ cup vegetable broth
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic and cut into fine cubes. Clean the peppers and wash the zucchini, then also cut into cubes.
- In a large saucepan, sauté the onion and garlic in a little olive oil until translucent. Then add all the vegetables and mix everything briefly. Add the pesto, vegetable stock and tomato paste, then stir everything briefly and let everything simmer for about 5 minutes over low to medium heat (if you like the vegetables a little softer, you can simply extend the cooking time a little). Serve hot.
- The vegetables go very well with fish and rice.
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