Olive Oil Summer Varieties Recipe
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 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 |
Steps:
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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.
25 Min
