Sandy vegetables in a pan, an easy and quick recipe to offer summer vegetables in a gratin version but in a pan, even better because enriched with grated cheese.
This ingredient makes them even more inviting and stringy.
So good.
You can also prepare the Sandy Vegetables in a Pan in advance without adding breadcrumbs and cheese.
You can add these a minute before serving, adding them when reheating the side dish.
This idea is also perfect for filling a savory pie.
If you love summer vegetables, here are some ideas to inspire your recipes.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/3 cups eggplant (net of waste)
- 1 1/2 cups horn-shaped peppers (or any other type, net of waste)
- 1 1/2 cups zucchini (net of waste)
- 1/3 cup Tropea red onion (dried)
- 3 tablespoons extra virgin olive oil
- 2 pinches fine salt
- 1/3 cup breadcrumbs
- 1/3 cup cheese (grated)
Tools
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Lid
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Lid
- 1 Spoon
Steps
To make the Sandy Vegetables in a Pan, first wash all the vegetables thoroughly and dry them.
Remove the eggplant stalk, cut them into slices, into sticks, and then into cubes.
Remove the stalk from the peppers, cut them, remove the seeds, and cut them into cubes as well.
Repeat with the zucchini.
They should also be cut into cubes or half-moons.
Slice the onion and sauté it in the oil in a large non-stick pan.
Add the eggplants and, stirring them, cook over low heat for 2 minutes.
Add the peppers, continue to cook over low heat for 2 minutes, and finally add the zucchini.
Salt, mix, and cover with a lid, turning the vegetables occasionally and bringing them to cook over low heat for 10 minutes.
After this time, first add the breadcrumbs and mix.
Add the grated cheese.
Turn off the heat, stir, and the dish is ready.
Just a few minutes for a truly simple and delicious side dish.
FAQ (Frequently Asked Questions)
Can I use just one vegetable?
Of course, pay attention to the cooking times, as each vegetable has its own. Cubed eggplants need a bit more cooking time compared to zucchini and peppers.
