Roasted Vegetables with Beans and Eggplant

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Roasted Vegetables with Beans and Eggplant
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
300 grams green Beans
400 grams Eggplant
2 Corn
1 large onion
400 grams Cherry tomatoes
60 grams butter
300 grams Kidney beans (canned)
3 tsps fresh rosemary (chopped)
1 generous pinch Chili powder
salt
freshly ground pepper
How healthy are the main ingredients?
EggplantKidney beansrosemaryCornonionsalt

Preparation steps

1.

Rinse beans and trim. Rinse eggplant and corn, trim and cut into bite-size pieces. Peel onion and chop finely. Blanch tomatoes briefly in a pot of boiling water, drain and peel. 

2.

Heat butter in a large frying pan and fry onions until soft. Add prepared vegetables, fry briefly over low heat and season with rosemary, oregano, chili powder, salt and pepper. Cover and cook for about 8 minutes. Serve on a plate while hot.

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