Provençal braised vegetables

Name: Provençal braised vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Sweet pepper; 1 small zucchini; 1/2 small aubergine; 2 Tomatoes; 1 Onion; 1 Garlic clove; 1 tsp (5 g) Olive oil; 1/8 l Tomato juice; 1 knife tip Vegetable broth; 1/2 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Baguette-Brot

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Sweet pepper
1 small zucchini
1/2 small aubergine
2 Tomatoes
1 Onion
1 Garlic clove
1 tsp (5 g) Olive oil
1/8 l Tomato juice
1 knife tip Vegetable broth
1/2 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Baguette-Brot

Directions

1
Clean, wash and cut the vegetables into pieces. Peel and finely chop onion and garlic
2
Heat the oil in a coated pan. Sauté the onion and garlic in it. Fry peppers, zucchini and aubergine for about 5 minutes. Fry the tomatoes briefly.
3
Stir in tomato juice, stock and herbs. Bring to the boil, cover and cook for about 10 minutes. Season to taste. Add baguette