Diced vegetables is a light and aromatic side dish prepared with a mix of red peppers, zucchini, onion, garlic, turnips, green beans, tomatoes, and spices. The vegetables are diced and then sautéed in olive oil with thyme, bay leaf, sage, sugar, salt, and pepper. The result is a delicious and colorful dish that adds flavor and freshness to your meal.
Wash the peppers and zucchini and cut them into small cubes
Peel the garlic and onion and chop them separately
Dip the tomatoes for a few moments in boiling water, remove the skin, squeeze them slightly to remove the water and seeds, then coarsely chop them and place them in a saucepan with the tomato paste, thyme, sage, bay leaf, sugar, necessary salt, and a grind of pepper
Add a glass of water and cook over moderate heat for 20 minutes
At the end, remove the aromatic herbs and blend the sauce, then let it cool and strain it
In another saucepan, heat the olive oil and sauté the onion and peppers over moderate heat until they are wilted
Add the zucchini and garlic and fry everything together for 4-5 minutes over high heat so that the vegetables remain crunchy
Let them cool, then distribute them into four molds and let them rest for a quarter of an hour
After this time, unmold the preparation onto four individual plates
Cutting board
Sharp knife
Pan
Store in the refrigerator in an airtight container for up to 3 days.
This side dish is rich in colors and flavors, perfect to accompany meat or fish dishes.
Italia
| Energy (kcal) | 71.15 |
| Carbohydrates (g) | 8.99 |
| of which Sugars (g) | 8.95 |
| Fat (g) | 1.59 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 2.88 |
| Fiber (g) | 5.79 |
| Sale (g) | 0.02 |
