Vegetable Pot I

Melanzane cut into slices, season with salt, pull, dry, season with pepper and fry in olive oil in a cast iron pan. Cut peppers and onions into strips, slice tomatoes, zucchini and fennel, season with salt, season with pepper, fry briefly in the same frying pan with the crushed garlic. Mix all kinds, sprinkle with peanuts. If desired, grate fresh Parmesan cheese or crumble sheep’s cheese and sprinkle over the hot vegetables.

in Bochum

Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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