Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 tablespoon oil
- 2 thin zucchini
- 3 thick carrot (s)
- 2 large bell peppers, red
- 2 large potatoes
- 1 can corn
- 4 tablespoon tomato paste
- 500 g tomato (s), passed
- 1 teaspoon salt
- 1 pinch (s) pepper
- 1 pinch (s) paprika powder, noble sweet
- 2 dashes Tabasco
- 1 pinch pizza seasoning
- 500 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut the zucchini, carrots, bell pepper and potatoes into small cubes. Heat the oil in the pan and then add the vegetables to the pan, cook for 10 minutes, stirring occasionally to prevent the vegetables from burning.
- When the potatoes are tender, deglaze with vegetable stock. Then add the tomatoes, the tomato paste and the corn. Add salt, pepper, paprika powder and pizza seasoning, Tabasco according to taste. Let everything simmer for 10-15 minutes.
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