Olive Oil Summer Varieties Recipe
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 15 min.
| Green Beans | 250 | Grams | ||
| Zucchini (Medium Size) | 1 | Qty | ||
| Eggplant (Medium Size) | 1 | Qty | ||
| Tomato | 2 | Qty | ||
| Carrot | 2 | Qty | ||
| Potatoes | 1 | Qty | ||
| Charleston Pepper | 2 | Qty | ||
| Garlic | 2 | Clove | ||
| Dry Onion | 2 | Qty | ||
| Olive Oil | 1 | Half Cup | ||
| Salt | 1 | Tsp (large) | ||
| Black Pepper | 1 | Tsp | ||
| Granulated Sugar | 1 | Tsp |
Instructions:
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Wash, peel and chop the vegetables coarsely.
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Peel and chop the onions and garlic. Heat the olive oil in a saucepan and fry the garlic and then the onions until they turn pink.
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Add the chopped vegetables to the pot and sauté for five minutes. Drizzle the grated tomatoes over the vegetables. Add salt, sugar and spices.
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Add two glasses of hot water and close the lid. When your food starts to boil, take it to low heat and cook until the vegetables are soft.
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Check your food for salt, spices and whether it is cooked from time to time. You can add hot water if needed.
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You can serve your cooked meal as a hot or hot main course or with cold olive oil. Enjoy your meal!
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Note: You can make an elegant presentation by sprinkling finely chopped parsley on the type you will serve cold.
Vegetable Vegetarian Olive Oil Based
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