Diced vegetables is a light and aromatic side dish prepared with a mix of red bell peppers, zucchini, onion, garlic, turnips, green beans, tomatoes and spices. The vegetables are cut into small cubes 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 bell peppers and zucchini and cut them into small dice
Peel the garlic and the onion and chop them separately
Plunge the tomatoes into boiling water for a few moments, remove their skins, squeeze them lightly to release the water and seeds, then roughly chop them and put them in a saucepan with the tomato paste, thyme, sage, bay leaf, sugar, the necessary salt and a grind of pepper
Add a glass of water and cook over moderate heat for 20 minutes
When done, remove the aromatic herbs and blend the sauce, then let it cool and pass it through a sieve
In another saucepan heat the olive oil and sauté the onion and the bell peppers over moderate heat until they soften
Add the zucchini and the garlic and fry everything together for 4-5 minutes over high heat so that the vegetables remain crisp
Let them cool, then divide them into four molds and let 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 for accompanying meat or fish dishes.
Italy
| 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 |
