Mixed vegetables with zucchini and carrots


Preparation time: cca. 40 minutes (plus cooking, cooking and standing time)
Per portion cca. 217 kcal / 911 kJ
2 g P, 19 g F, 10 g CH
Serves 4

  • 250 g zucchini
  • 1 red onion
  • 3 tbsp oil
  • 1 tbsp lemon juice
  • salt
  • pepper
  • ground paprika
  • 250 g new carrots
  • 1 tsp vegetable stock
  • ½ tsp sugar
  • 2 tbsp raspberry vinegar
  • 3 tbsp olive oil
  • 2 sprigs of tarragon
  • 1 flatbread
  • 50 g herb butter
  1. Wash and dry the zucchini, then cut into slices. Peel the onion and cut into thin slices. Sauté both in hot oil. Add the lemon juice and salt, pepper and paprika to taste. Wash and shake dry the herbs, and chop the leaves. Put into the pan to the vegetables. Remove from heat when the vegetables are cooked.
  2. Trim and peel the carrots. Cut them lengthwise into thin strips. Mix the vegetable stock with 6 tablespoons of water. Add the sugar and vinegar, stir, and bring to the boil. Blanche the carrot strips for cca. 5 minutes. Leave the carrots in the liquid until cool, then drain. Mix with the olive oil. Wash and pat dry the tarragon. Chop the leaves and mix with the carrots. Let to stand for 15 minutes.
  3. Heat the flatbread in the oven briefly, then break into pieces and spread over the herb butter. Place on a plate with the vegetables, and serve.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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