Today I’ve prepared a truly explosive summer recipe, I swear I could eat tons of these vegetables. They’re delicious hot, but even more when cold. Not to mention the next day with the addition of tuna. An apotheosis. Try them because they are really good. This is the perfect season for this recipe. If you like vegetables and the sweet and sour taste, this recipe is for you.
Also try;
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz bell peppers
- 14 oz carrots
- 14 oz green beans
- 14 oz onions
- 14 oz celery
- 2.2 lbs fresh ripe tomatoes (alternatively 14 oz of peeled tomatoes)
- 1/2 glass sugar
- 1/2 glass vinegar
- 1/2 glass olive oil
- to taste salt
- a few fresh basil leaves
Tools
- Pan large
Steps
Wash and chop all the vegetables into chunks in the pan.
Add oil and salt, stir, and cook for about 10 minutes.
Add the sugar and vinegar and continue cooking until the vegetables are tender.
Good both hot and cold.
Optionally add 14 oz of zucchini. You can also add tuna when it’s cold.
