Pan-Fried Vegetables
Category: Side Dish
Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This delightful Pan-Fried Vegetables recipe is a perfect side dish to accompany any meal. Featuring a vibrant combination of eggplant, peppers, zucchini, and cherry tomatoes, this dish brings together both color and flavor. The fresh aroma of basil and the hint of olive oil create a deliciously balanced flavor profile that complements any main course. Quick and easy, this recipe is a must-try for vegetable lovers!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant | 400g |
| Red bell peppers | 300g |
| Yellow bell peppers | 200g |
| Zucchini | 200g |
| Cherry tomatoes | 300g |
| Fresh spring onion | 100g |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Fresh basil | To taste |
Instructions:
-
Prepare the Vegetables:
- Start by cleaning the spring onion: trim the ends and peel off the outer layer, then finely chop it.
- Move on to the rest of the vegetables, ensuring they are all cut into similar sizes. This will ensure even cooking.
-
Cut the Vegetables:
- Begin with the eggplant. Cut off the ends, then slice it into thin strips, followed by cubing the eggplant into 2 cm pieces.
- Do the same for the yellow bell peppers: remove the stem, slice, and chop them into similar-sized pieces.
- Repeat the same procedure for the red bell peppers.
- Finally, quarter the cherry tomatoes.
-
Cooking:
- Heat a generous amount of extra virgin olive oil in a large pan or casserole.
- Add the chopped spring onion to the pan and sauté until fragrant.
- Then, add the eggplant and bell peppers to the pan. Cook for about 5 minutes, stirring occasionally.
- After 5 minutes, add the zucchini to the mix and continue cooking for another 10 minutes on moderate heat, stirring from time to time.
-
Season and Finish:
- Season the vegetables with salt and black pepper to taste.
- Drizzle a bit more olive oil if needed and continue to cook for about 10 more minutes until the vegetables are tender and slightly caramelized.
-
Add Fresh Basil:
- Once the vegetables are cooked to perfection, remove the pan from the heat. Tear some fresh basil leaves by hand and sprinkle over the dish to infuse a fragrant aroma.
Notes:
- The key to this recipe is to cut the vegetables in uniform sizes, ensuring they cook evenly.
- You can experiment with adding other vegetables such as mushrooms or carrots for extra flavor and texture.
- This dish can be served warm or at room temperature, making it versatile for any meal.
Enjoy your vibrant and flavorful pan-fried vegetables as a delightful side dish or even a light vegetarian main course!
