Pan-fried Summer Vegetables with Small Potatoes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 small zucchini
  • 2 red pepper (s)
  • 3 onion (s)
  • 2 cloves garlic)
  • 500 g potato (s), very small new ones
  • sea-salt
  • pepper from the grinder
  • Thyme, fresh
  • Oregano, fresh
  • Olive oil for frying
Pan-fried Summer Vegetables with Small Potatoes
Pan-fried Summer Vegetables with Small Potatoes

Instructions

  1. Wash the potatoes and steam them through.
  2. Wash and core the peppers and cut into bite-sized pieces. Wash the zucchini and cut into slices that are not too thin (halve or quarter larger specimens beforehand). Peel and cut the onions into eighths. Peel and chop the garlic cloves. Pluck the leaves from the herbs.
  3. Heat olive oil in a pan and fry the various vegetables separately and set aside. Fry the cooked potatoes with a little olive oil. Then add the cooked vegetables. Only now salt and season. Heat everything together with the fresh herbs again.
  4. We love this dish because it is the perfect summer meal and looks very appetizing on top of that.

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