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🍽️ Mediterranean Braised Vegetables

223 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 2 garlic cloves
• 3 red bell peppers
• 2 zucchini
• 1 small eggplant
• 350 g cherry tomatoes
• 6 tbsp olive oil
• 1 tbsp fresh chopped rosemary
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Dice the shallots and garlic into small cubes.
3. 3. Wash the bell peppers thoroughly.
4. 4. Halve the bell peppers.
5. 5. Remove the seeds from the bell peppers.
6. 6. Dice the bell peppers into small cubes.
7. 7. Wash the zucchini and the eggplant.
8. 8. Remove the tough ends from the zucchini and eggplant.
9. 9. Dice the zucchini and eggplant finely.
10. 10. Wash the cherry tomatoes.
11. 11. Halve the cherry tomatoes.
12. 12. Heat the olive oil in a large pan.
13. 13. Fry the garlic and shallots in the oil.
14. 14. Cook the vegetables until they look translucent.
15. 15. Add the bell peppers, zucchini, and eggplant to the pan.
16. 16. Fry the vegetables for about 10 minutes.
17. 17. Turn the vegetables occasionally so they cook evenly.
18. 18. Season the vegetables with salt and pepper.
19. 19. Add the rosemary and the cherry tomatoes.
20. 20. Fry everything for another 5 minutes.
21. 21. Divide the finished vegetables onto plates.
22. 22. Serve the vegetables with toasted baguette slices.

Nutrition per serving

• kcal: 223
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 13 g