Vegetables in a pan

Name: Vegetables in a pan
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Eggplant 0.9 lb; Red peppers 3.3 cups; Yellow peppers 1 &frac13; cup; Zucchini 2 cups; Cherry tomatoes 2 cups; Fresh scallion 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste

118

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegetarian

Energy Kcal 118
Carbohydrates g 12.5
of which sugars g 12.5
Protein g 4.2
Fats g 5.7
of which saturated fat g 1.24
Fiber g 7
Sodium mg 525

Difficulty: Very easy
Prep time: 30 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Monica Pannacci

We always enjoy reading your comments where you ask us for easy and tasty side dishes. So we decided to offer you vegetables in a pan, a colorful and appetizing vegetable dice! This precious mix will easily pair with various meat or fish dishes and is also perfect for accompanying bread crostini with a mix of cured meats and cheeses. The preparation of vegetables in the pan is quite easy; however, there are a series of precautions regarding the cooking of vegetables that you cannot underestimate to ensure they are cooked and at the same time firm. We have told you everything there is to know about vegetables in a pan, only the preparation is left, so shall we start?

If you want more enticing vegetable-based side dishes, take a look here:

Stewed Vegetables with Spices
Ratatouille
Spring Omelette
Ciambotta
Grilled Vegetables
Eggplants in a Pan

INGREDIENTS: Eggplant 0.9 lb (400 g); Red peppers 3.3 cups (300 g); Yellow peppers 1 ⅓ cup (200 g); Zucchini 2 cups (200 g); Cherry tomatoes 2 cups (300 g); Fresh scallion 3.5 oz (100 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste

Preparation

How to prepare Vegetables in a pan

To prepare the vegetables in a pan, start by cleaning the spring onion: remove the ends and the first skin 1, then chop it quite finely 2. Move on to the vegetables, preferably keep all the vegetables cut to the same size and separate. Start with the eggplants, trim them and divide them 3.

Make incisions 4 and remove part of the central pulp 5, then cut into strips 6.

Finally, obtain cubes no larger than about 3/4 inch 7. Do the same with the yellow peppers by removing the stem 8 and then cutting them into pieces 9.

Do the same again for the red peppers 10 and the zucchini 11. Lastly, divide the cherry tomatoes into quarters 12.

Move to the stove. Heat some oil in a saucepan and toss in the onions 13, letting them stew gently 14. Then add the eggplants and peppers, cooking for about 5 minutes 15.

Next, add the zucchini 16 and after another 5 minutes, the cherry tomatoes 17. At this point, add salt, pepper, and another dash of oil 18.

Cook everything over medium heat for about 15 minutes, stirring occasionally 19. When cooked, turn off the heat, add a fragrance of hand-torn basil 20, and your vegetables in a pan are ready to be enjoyed hot, warm, or cold 21!