Provencal Stir-fry Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms, brown, cleaned and quartered
- 1 red pepper (s), washed, pitted and roughly diced
- 1 zucchini, washed, cleaned and roughly quartered
- 2 tablespoon olive oil
- 2 teaspoons Provence herbs, dried
- 1 teaspoon salt
- 1 teaspoon, leveled pepper, freshly ground
- 0.5 ½ flatbread (s)
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a pan with a high rim. Add the vegetables and sauté them. Season with the herbs, pepper and salt.
- Serve hot with flatbread.
- Herbal quark or tzatziki go well with it.
- We often make the vegetables as a side dish for grilling, also directly on the grill in the vegetable basket.
- You can also let the vegetable pan cool down a bit, arrange it on a plate and serve as an antipasti drizzled with balsamic vinegar.
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