Provencal potato pan
- 350 g potatoes
- 2 EL olive oil
- 1 (250 g) small aubergine
- 1 (250 g) Zucchini
- 1 yellow pepper
- 2 onions
- 2 Garlic cloves
- 1-2 EL Herbs of Provence or mixed, fresh herbs (e.g. sage, rosemary, thyme)
- Salt
- Pepper
- 2 Tomatoes
35 minutes
light
- 1.
- Peel, wash and cut the potatoes into large pieces. Fry in hot oil for about 10 minutes while turning. Wash and chop the eggplant, zucchini and bell pepper. Peel the onions and garlic and cut into sticks or slices. Add all ingredients to the potatoes and fry for 5 minutes. Season with herbs, salt and pepper. Wash, clean and quarter the tomatoes. Core the tomatoes and cut the pulp into cubes. Finally sprinkle over the vegetables
1 person approx:
- 130 kcal
- 540 kJ
- 4 g protein
- 5 g fat
- 16 g carbohydrates
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