Pan-fried Vegetables with Garlic Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
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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