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| Summertime Vegetable Medley (Pisto) |
| 6 Servings |
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| Ingredients |
50 ml Olive Oil
1 Large Onion, chopped coarsely
2 Green Peppers Cut in Squares
2 Cloves Garlic, chopped
1 Large Aubergine
1 t Salt
Pepper
1 t Oregano
6 Tomatoes, peeled and chopped
1-2 Courgettes, slices or diced |
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| Preparation |
| Serve this hot or cold.
Add chicken, lamb or tuna to the vegetables to create a main dish or top them with a fried egg for a tasty lunch or supper. |
| Method |
| The vegetables may be used or cut into large chunks or into fairly small dice: they may be cooked until quite mushy or left very crisp.
Heat the oil in a pan or heatproof casserole.
Sauté the onions, green peppers and garlic, the pan.
Add the aubergine, peeled and cut up, and continue frying until much of the oil has been absorbed.
Then season with salt, pepper and oregano and add the prepared tomatoes and courgettes.
Cook, covered on a medium heat until vegetables are tender, about 15 minutes.
Remove cover and cook to evaporate liquid.
If to be served cold, add a little extra virgin olive oil and a squeeze of lemon to the vegetables immediatley before serving. |
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