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Recipe Diced Vegetables


Diced Vegetables

Recipe yeld 4 servings

Ingredients

3 Red Peppers
5 Zucchini
1 Onion
2 Cloves Garlic
2 Turnips Boiled Down
100 G Green Beans Boiled Down
2 Tablespoons Olive Oil
6 Ripe Tomatoes
1 Tablespoon Tomato Paste
1 Pinch Thyme
1 / 2 Bay Leaf
1 Leaf Sage
1 Pinch Sugar
Rooms
Pepper

Amount Per Serving Calories: 187


Method

Wash the peppers and zucchini and cut into small cubes.
Peel the garlic and onion and chop them separately.
Dip tomatoes in boiling water for a few moments, privateli skin, squeeze gently to release the water and seeds, then scatter it coarsely and put them in a saucepan with the tomato paste, thyme, sage, bay leaf, the sugar, salt and freshly ground pepper needed.
Add a glass of water and cook over moderate heat for 20 minutes.
Once removed the herbs and blend the sauce, then let it cool down and pass it through a sieve.
In another saucepan heat the olive oil and brown the onion and peppers over moderate heat, until they are wilted.
Add the zucchini and garlic all at once and fry for 4-5 minutes over high heat, so that the vegetables remain crisp.
Let them cool, then distribute them into four molds and let sit for fifteen minutes.
After this time, the preparation of deformed four individual plates, pour around each pile of vegetables to the sauce, garnish with green beans and turnip cubes and serve.

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