Pan-seared vegetables with bell pepper cream are a tasty and flavorful summer side dish.
Perfect to accompany meat or fish dishes or even as a vegetarian main course, enjoyed with good rustic bread, they are delicious both hot and cold.
Read how to make pan-seared vegetables with bell pepper cream with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 potatoes
- 4 zucchini
- 4 Roma tomatoes
- 1 red bell pepper
- 1 white onion
- basil
- extra virgin olive oil
- salt
Preparation of Pan-Seared Vegetables with Bell Pepper Cream
Wash the bell pepper, dry it, and place it on a baking sheet lined with parchment paper.
Bake it in the oven with grill mode at 350°F for about twenty minutes, turning it occasionally, until the skin is blackened.
Remove from the oven, let it cool, peel off the skin, remove the stem, seeds, and filaments, and blend the pulp in a mixer until smooth.Peel the potatoes, cut them into thin wedges and gather everything in a bowl, covering with cold water.
Clean the onion and slice it thinly.
Wash the zucchini, trim them, and cut them into pieces.
Wash the tomatoes, peel them, and cut them into pieces.In a large non-stick pan, heat a few tablespoons of extra virgin olive oil.
Add the onion, chopped tomatoes, and well-drained potato wedges.
Cover with a lid and let cook for about twenty minutes, until the potatoes are soft.Add the zucchini and let cook for another five minutes.
Season with salt, finish by drizzling everything with the bell pepper cream and a few fresh basil leaves, and serve your pan-seared vegetables with bell pepper cream.
Notes
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