Provençal vegetables

Name: Provençal vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red and yellow peppers; 3 TABLESPOONS Olive oil; 1 Aubergine; 2 Courgette; 250 g Tomatoes; 1 Vegetable Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 1/8 l dry white wine; 200 ml Tomato juice; 2 stem(s) sage, rosemary and thyme; 1-2 Garlic cloves; 1-2 Chillies; 7-10 Tbsp Lemon strips

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red and yellow peppers
3 TABLESPOONS Olive oil
1 Aubergine
2 Courgette
250 g Tomatoes
1 Vegetable Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
1/8 l dry white wine
200 ml Tomato juice
2 stem(s) sage, rosemary and thyme
1-2 Garlic cloves
1-2 Chillies
7-10 Tbsp Lemon strips

Directions

1
Clean, wash and cut the peppers into large pieces. Fry in hot oil for about 5 minutes, turning, remove and peel the skin. Clean and wash the aubergine and zucchini and cut into slices.
2
Wash the tomatoes, dice them roughly. Peel the vegetable onion, also dice roughly. Fry aubergine, zucchini, tomatoes and onion in frying fat for about 5 minutes. Season well with salt, pepper and lemon juice.
3
Deglaze with wine and tomato juice. Add paprika, cover and simmer for about 10 minutes. Wash and chop the herbs. Peel garlic, crush finely. Chop chilli finely. Pour herbs, garlic, chilli and lemon grated over the vegetables.
4
Serve with baguette.