Vegetable Saute
A source of fiber and vitamins, this dish supports digestive health and strengthens the immune system. The combination of fresh vegetables and aromatic herbs creates a rich flavor, perfect for a light lunch or dinner.
Vegetable saute works as a warm side dish or as a prepared base for other meals. The vegetables soften without turning mushy.
Cut zucchini (550 g), bell pepper (550 g), carrot (300 g), onion (200 g) and green beans (200 g). Crush or finely chop garlic (5 g).
Heat olive oil (20 g) in a pot. Fry onion, carrot and garlic for about 5 minutes over medium heat without browning them too much.
Add zucchini, pepper, passata (250 g), green peas (200 g), beans, sea salt (6 g) and black pepper (2 g). Cover and stew over low heat for 20 minutes.
Add parsley (20 g) and cilantro (10 g), stir and warm for another 3-5 minutes.
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