← All recipes

🍽️ Braised Vegetables

137 kcal · 30 min · 4 servings

Ingredients

• 6 tomatoes
• 3 red bell peppers
• 1 zucchini
• 1 shallot
• 1 garlic clove
• olive oil
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped oregano
• salt
• pepper (from the mill)
• 2 tbsp balsamic vinegar

Instructions

1. 1. Wash the vegetables thoroughly and remove any inedible parts.
2. 2. Cut the tomatoes into eight equal wedges.
3. 3. Halve the bell peppers lengthwise.
4. 4. Remove the seeds and white inner membranes from the bell peppers.
5. 5. Cut the bell peppers into bite-sized pieces.
6. 6. Slice the zucchini into thin rounds or shred it using a grater.
7. 7. Peel the shallot and the garlic.
8. 8. Finely chop the shallot and the garlic.
9. 9. Heat oil in a pot.
10. 10. Add the chopped shallot and garlic to the hot oil.
11. 11. Sauté the shallot and garlic until they become translucent.
12. 12. Add the zucchini and pepper pieces to the pot.
13. 13. Sauté the vegetables briefly.
14. 14. Stir the tomatoes into the vegetables.
15. 15. Add the herbs.
16. 16. Season the dish with salt and pepper to taste.
17. 17. Finish with vinegar.
18. 18. Simmer the vegetables over medium heat for about 4 minutes.
19. 19. Fill small bowls with the braised vegetables.
20. 20. Serve the vegetables lukewarm or cold.
21. 21. Serve with baguette on the side if desired.

Nutrition per serving

• kcal: 137
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 11 g