Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 zucchini
- 1 bell pepper (s)
- 1 eggplant (s)
- 1 onion (s)
- olive oil
- salt and pepper
For the dip:
- 1 clove garlic
- 1 tablespoon crème fraîche
- 1 tablespoon cream cheese
- some basil
- Salt and pepper (if available, orange pepper)
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into slightly thicker strips or wedges. Heat a large pan with a little oil in it, fry the onions and then fry the other vegetables. Season with salt and pepper right at the beginning, so it will cook faster.
- For the dip, the crème fraîche is mixed with the cream cheese. Chop the basil and add to it. Finely chop the garlic clove and add it. Season to taste with salt and pepper. If you have orange pepper at home, you should use it - it goes perfectly with it.
- Put the fried vegetables in the plates, drip the dip over them and enjoy!
- Of course, any other vegetable can also be used!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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