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🍽️ Mixed Green Vegetables with Parmesan

227 kcal · 30 min · 4 servings

Ingredients

• 1 handful basil
• 2 green bell peppers
• 400 g green beans
• 400 g broad beans
• 2 zucchini
• sea salt
• 1 lemon (juice)
• 4 tbsp olive oil
• grated parmesan

Instructions

1. 1. Wash the basil thoroughly.
2. 2. Shake the basil dry.
3. 3. Pluck the leaves from the basil stems.
4. 4. Wash the bell peppers.
5. 5. Halve the bell peppers.
6. 6. Remove the seeds and white pith (core the peppers).
7. 7. Cut the peppers into bite-sized pieces.
8. 8. Wash the beans.
9. 9. Remove the stem ends of the beans.
10. 10. Cut the beans in half or thirds, depending on their size.
11. 11. Wash the zucchini.
12. 12. Trim the hard ends of the zucchini.
13. 13. Cut the zucchini into sticks 2 to 3 centimeters long.
14. 14. Bring a pot of salted water to a boil.
15. 15. Cook both types of beans in the boiling water for about 6 minutes until al dente (still slightly firm to the bite).
16. 16. Add the peppers and zucchini to the boiling water for about 1 minute.
17. 17. Remove the vegetables from the water immediately and shock them (rinse with cold water to stop the cooking process).
18. 18. Let the vegetables drain well.
19. 19. Mix the drained vegetables with the basil leaves.
20. 20. Plate the vegetables.
21. 21. Drizzle the vegetables with lemon juice.
22. 22. Drizzle the vegetables with olive oil.
23. 23. Season the dish to taste with sea salt.
24. 24. Sprinkle the finished dish with shaved Parmesan.
25. 25. Serve the vegetables.

Nutrition per serving

• kcal: 227
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 17 g