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.
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