Ingredients
- 1 clove of garlic
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 400 g green asparagus
- 150 g eggplant
- 150 g broccoli
- salt, pepper
- olive oil
Preparation
1. Peel the garlic, onion and asparagus; clean the rest of the vegetables. Cut everything into irregularly sized pieces.
2. Heat the pot on highest level up to the roasting window, switch to a medium level and season to taste with salt, pepper and olive oil if desired.
3. Cook for approx. 5 minutes, covered, while stirring regularly.
Tip
- Add a few more cocktail tomatoes shortly before the end of the cooking time or replace the salt with soy sauce as desired.
This recipe has been tested and approved by AMC.
Reviews