Sauteed vegetables
One of the most summery dishes in my cookbook (although I personally prefer raw food in the summer). Miraculously managed to buy excellent quality vegetables for its preparation in March. And you will succeed. Believe me, the search is worth the result!
Ingredients
Servings 4- eggplant - 2 pcs.
- zucchini - 2 pcs.
- onion rap - 2 pcs.
- carrots - 2 pcs.
- champignons - 15 pcs.
- Bulgarian pepper - 2 pcs.
- cilantro - 1 bunch
- garlic - 1 clove
- Provencal herbs
- salt
- pepper
Cooking
Step 1
Wash the vegetables and chop coarsely (zucchini and eggplant into bars, carrots, onions and peppers into half rings 2 cm wide, champignons into 4 parts), finely chop the garlic and cilantro.
Step 2
Fry each type of vegetable with a little olive oil over very high heat for about a minute on each side.
Step 3
Spread in a baking dish in layers in the following order: eggplant, zucchini, onion, carrot, fresh garlic, mushrooms, fresh cilantro, bell pepper.
Step 4
Lightly salt each layer and sprinkle with freshly ground black pepper, and layers of onions and mushrooms with Provence herbs.
Step 5
Bake in an oven preheated to 200 degrees for about 30 minutes.