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🍽️ Vegan Potato Tuscan Vegetable Pan with Bell Pepper and Parsley Pesto

552 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 700 g
• salt pinch
• pepper, red 1 pc.
• onions, red 1 pc.
• zucchini 1 pc.
• eggplants 1 pc.
• garlic cloves 3 pc.
• vine tomatoes 3 pc.
• parsley, fresh 50 g
• pine nuts 50 g
• vegan cheese slices 2 slices
• olive oil 100 ml
• oil 5 tbsp
• pepper, black ground pinch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cut the potatoes into cubes of about 3 centimeters.
3. 3. Fill a pot with enough water and add salt.
4. 4. Bring the salted water to a boil.
5. 5. Add the potato cubes to the boiling water.
6. 6. Cook the potatoes for about 10 minutes on medium heat.
7. 7. Wash the bell pepper.
8. 8. Remove the stem and seeds from the bell pepper.
9. 9. Cut the bell pepper into large pieces.
10. 10. Halve the onion.
11. 11. Peel the onion.
12. 12. Cut the onion into large pieces.
13. 13. Wash the zucchini.
14. 14. Remove the ends of the zucchini.
15. 15. Dice the zucchini roughly.
16. 16. Wash the eggplant.
17. 17. Remove the ends of the eggplant.
18. 18. Dice the eggplant roughly.
19. 19. Peel the garlic.
20. 20. Finely chop 2 cloves of garlic.
21. 21. Wash the tomatoes.
22. 22. Remove the stem from the tomatoes.
23. 23. Dice the tomatoes roughly.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Finely chop the parsley.
27. 27. Heat a pan.
28. 28. Roast the pine nuts without fat on high heat.
29. 29. Roast the pine nuts for about 2 minutes until golden brown.
30. 30. Take a tall container.
31. 31. Add the chopped parsley to the container.
32. 32. Add 1 clove of garlic to the container.
33. 33. Add the roasted pine nuts to the container.
34. 34. Add Geniesser slices to the container.
35. 35. Add olive oil to the container.
36. 36. Puree the ingredients into a pesto.
37. 37. Season the pesto with salt.
38. 38. Set the pesto aside.
39. 39. Carefully drain the potatoes into a sieve.
40. 40. Heat oil in the pan on high heat.
41. 41. Add the potatoes and onions to the pan.
42. 42. Fry the potatoes and onions for about 5 minutes until golden brown on all sides.
43. 43. Add the eggplant, bell pepper, and zucchini to the pan.
44. 44. Cook the vegetables for about 5 minutes.
45. 45. Add the chopped garlic to the pan.
46. 46. Deglaze the vegetables with the tomatoes.
47. 47. Season the dish with salt and pepper.
48. 48. Fry the dish for about 8 minutes on high heat.
49. 49. Stir the dish occasionally.
50. 50. Serve the potato Tuscan vegetable pan on plates.
51. 51. Garnish the dish with parsley pesto.
52. 52. Serve the dish.

Nutrition per serving

• kcal: 552
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 62 g