Zucchini and Pointed Pepper Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 large onion (s)
- 3 clove (s) garlic
- 300 g zucchini
- 2 pointed peppers, red
- 1 sprig rosemary
- 1 teaspoon oregano
- salt and pepper
- Chilli flakes
- Vegetable stock, granulated
- some olive oil for frying
Print Recipe
Pin Recipe Instructions
- Quarter the zucchini and pointed peppers lengthways and thinly slice the onion into thin wedges. Finely chop the garlic and rosemary needles.
- Heat some olive oil in a pan and fry the onion, garlic and, if you like, the chilli flakes. Add the zucchini and pointed peppers and season with salt, pepper, the chopped rosemary needles, oregano and, if you like, with grained vegetable stock. Keep frying the vegetables until they are cooked but still firm to the bite.
- The zucchini and pointed pepper pan can be used for. B. be served as vegetables with pasta with tomato sauce or as a side dish when grilling.
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