Mediterranean vegetables cooked in a wok
- Preparation time 1 h. 20 min.
- very easy
Preparation
Wash the vegetables and cut them into small pieces of about the same size.
Peel and dice the onion, finely chop the garlic.
Heat the wok, add the olive oil, fry the onion, add the bay leaf and gradually add the peppers, then the Jerusalem artichoke pieces and then the aubergine.
Stir-fry everything well and only then add the tomato pieces. Finally, stir in the chopped garlic and deglaze with a little water (or vegetable stock) if necessary. Add some salt flower, stir a few more times, reduce the heat and, so that the cooking does not take so long, cover for a short time and move the vegetables now and then.
Finally, season with salt and pepper.
The cooking time varies according to taste: some like the vegetables al dente, others prefer them quite cooked....
Serve as a colourful delicious side dish with rice or noodles, but also as a main course for vegetable fans.
Quantity
Ingredients for 4 peopleIngredients
- 1 piece Red pepper
- 2 piece Green, mild peppers
- 1 Aubergine
- 150 g Jerusalem artichoke
- 3 piece Tomatoes
- 1 piece White onion
- 1 piece Garlic clove
- 1 piece Bay leaf
- 2 tbsp Extra virgin olive oil
- 1 tsp Flor de sal lemon
From the online shop
Dried bay leaves
Jerusalem artichoke
Mild green peppers
Egg tomatoes
