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🍽️ Zucchini and Pepper Pan Dish

253 kcal · 30 min · 4 servings

Ingredients

• 200 g Carrots
• 2 red Bell Peppers
• 2 yellow Bell Peppers
• 2 Zucchini
• 200 g Green Beans
• Salt
• 3 Spring Onions
• 2 tbsp Olive Oil
• 200 ml Vegetable Broth
• Pepper
• 150 g Crème fraîche
• Chili Flakes

Instructions

1. 1. Peel the carrots.
2. 2. Slice the carrots into thin rounds.
3. 3. Wash the peppers and the zucchini.
4. 4. Remove the seeds and stems from the peppers.
5. 5. Cut the peppers into bite-sized pieces.
6. 6. Halve the zucchini lengthwise.
7. 7. Slice the zucchini halves into 0.5 cm thick slices.
8. 8. Wash the beans.
9. 9. Trim the ends off the beans.
10. 10. Halve the beans.
11. 11. Bring water with salt to a boil.
12. 12. Cook the beans in the boiling salted water for 3 minutes.
13. 13. Drain the beans.
14. 14. Rinse the beans with cold water to stop the cooking.
15. 15. Let the beans drain.
16. 16. Rinse the spring onions.
17. 17. Trim the dry ends off the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Add olive oil to a pan.
20. 20. Sauté the carrot slices for 2 minutes.
21. 21. Add the remaining vegetables to the pan.
22. 22. Pour broth over the vegetables.
23. 23. Cook the vegetables over medium heat for another 5 minutes.
24. 24. Season the dish with salt and pepper.
25. 25. Transfer the vegetable pan into serving bowls.
26. 26. Add crème fraîche as a garnish.
27. 27. Sprinkle chili flakes on top.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 253
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 18 g