← All recipes

🫑 Provençal Vegetable Pepper Ragout

290 kcal · 35 min · 4 servings

Ingredients

• 150 g Yellow bell pepper
• 150 g Red bell pepper
• 200 g Onions
• 200 g Zucchini
• 50 g Sun-dried tomatoes
• 10 g Basil
• 20 ml Olive oil
• 100 ml Vegetable broth

Instructions

1. 1. Wash all vegetables. Chop the onions and peppers into approx. 1 cm cubes. Cut the zucchini into small cubes.
2. 2. Heat the olive oil in a large pan over medium heat. Add the onions and peppers. Sweat them for 5 minutes.
3. 3. Add the zucchini and the chopped sun-dried tomatoes. Stir everything well.
4. 4. Pour in the vegetable broth. Cover the pan and let the vegetable simmer for 10 minutes.
5. 5. Remove the lid. Cook the vegetable for another 5 minutes uncovered. The vegetable should be soft but firm.
6. 6. Remove the pan from the stove. Add fresh basil leaves to the ragout. Serve it warm.

Nutrition per serving

• kcal: 290
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 26 g