Italian Summer Vegetable Stew
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0
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
You can make this dish in the evening, and in the morning, use the leftovers to prepare a frittata.
Ingredients
- Courgette - 17.6 oz
- Butternut Squash - 17.6 oz
- Marinated cherries - 14.1 oz
- Olive Oil - 3 tablespoons
- Garlic - 2 cloves
- Fresh basil leaves - 2 tablespoons
- Fresh basil leaves - 2 tablespoons
- Chopped Sage Leaves - 2 tablespoons
- Mild Chili Spice - ½ piece
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the zucchini and squash into thin rounds. Cut the cherry tomatoes in half.
Step 2
Heat the olive oil in a pan over medium heat and add the sliced squash and zucchini. Cook, stirring gently, until soft.
Step 3
Then add the minced garlic, cherry tomatoes, and chopped herbs. Stir and cook until the tomatoes are soft. Season with salt and pepper and serve warm or at room temperature.
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