Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add chopped onion and minced garlic, and sauté until onion is translucent.
3. Add sliced red and yellow bell peppers, zucchini, and eggplant to the skillet.
4. Stir in diced tomatoes and dried oregano.
5. Season with salt and pepper to taste.
6. Cover and cook for 15-20 minutes, stirring occasionally, until vegetables are tender.
7. Sprinkle chopped fresh parsley over the top before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 6g
Substitutions for ingredients:
- Any color bell pepper can be used instead of red and yellow.
- Fresh tomatoes can be used instead of canned.
Variations:
- Add sliced mushrooms to the vegetable mix.
- Top with crumbled feta cheese before serving.
- Serve over rice or quinoa.
Tips and tricks:
- Cut vegetables into similar sizes for even cooking.
- Don't overcrowd the skillet to ensure vegetables cook evenly.
- Add a splash of balsamic vinegar for extra flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter.
Garnishes:
- Sprinkle with additional chopped fresh parsley or basil.
Pairings:
- Serve with crusty bread or garlic bread.
Suggested side dishes:
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If vegetables are not cooking evenly, stir more frequently and adjust heat as needed.
Food safety advice:
- Make sure all vegetables are washed and dried before slicing and cooking.
Food history:
- Spirgel-Gemüse-Pfanne is a traditional German vegetable dish.
Flavor profiles:
- This dish is savory and slightly sweet with a hint of acidity from the tomatoes.
Serving suggestions:
- Serve as a main dish or as a side dish to grilled meats.
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Region: German