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Roasted vegetables with beans and eggplant
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
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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
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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