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
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and steam them through.
- 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.
- 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.
- We love this dish because it is the perfect summer meal and looks very appetizing on top of that.
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