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🍽️ Colorful Pan with Broccoli and Eggplant

153 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the carrot and peel it.
  2. 2. Wash the eggplants and remove the stem area.
  3. 3. Slice the carrot and eggplant into rounds.
  4. 4. Wash the beans and trim the ends.
  5. 5. Cut the beans into pieces about 5 centimeters long.
  6. 6. Wash the broccoli and remove the hard end of the stem.
  7. 7. Divide the broccoli into small florets.
  8. 8. Wash the bell peppers and cut them in half.
  9. 9. Remove the seeds and the white inner membranes of the peppers.
  10. 10. Cut the peppers into thin strips.
  11. 11. Wash the tomatoes.
  12. 12. Make a small cross cut on the bottom of each tomato with a knife.
  13. 13. Pour boiling water over the tomatoes briefly.
  14. 14. Remove the tomatoes from the water immediately to stop the cooking process.
  15. 15. Peel the skin off the tomatoes.
  16. 16. Quarter the peeled tomatoes.
  17. 17. Cut the tomato quarters into bite-sized pieces.
  18. 18. Peel the onion and the garlic.
  19. 19. Finely chop the onion and garlic.
  20. 20. Cut the lemon in half.
  21. 21. Squeeze the juice from the lemon.
  22. 22. Heat the oil in a large pan.
  23. 23. Add all prepared vegetables and onion ingredients to the hot pan.
  24. 24. Fry the ingredients over medium heat, stirring constantly.
  25. 25. Stir the chili flakes into the mixture.
  26. 26. Pour in the vegetable broth and the lemon juice.
  27. 27. Bring the mixture to a boil.
  28. 28. Reduce the heat to low.
  29. 29. Cover the pan.
  30. 30. Let the vegetables cook for 15 to 20 minutes until they are tender-crisp.
  31. 31. Wash the parsley meanwhile.
  32. 32. Shake the parsley dry.
  33. 33. Finely chop the parsley.
  34. 34. Season the vegetable pan with salt and pepper to taste.
  35. 35. Sprinkle the finished dish with the chopped parsley.
  36. 36. Serve the pan hot.

Nutrition per serving