Sauteed Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Rinse all vegetables and pat dry. Remove ends of eggplant and zucchini. Slice the flesh ½ cm thick (approximately 1/5 inch). Blanch tomatoes, peel, cut into wedges and remove seeds. Peel and mince onion and garlic. Heat 1 tablespoon oil in a pan and sauté onion and garlic. Cut fennel in half and slice. Add fennel and tomatoes to pan and cook for 10 minutes.
2.
Rinse peppers, cut in half and remove seeds and ribs. Slice into 1 cm (approximately 1/3 inch) wide strips. Heat 2 tablespoons oil in a pan and cook eggplant, zucchini and pepper. Add to onion mixture and incorporate herbs. Season with salt and pepper. Garnish with basil leaves and serve, as desired, with white bread.
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