Ingredients for 4 persons
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1 Red onion (150 g)
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3 Garlic cloves
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1 Red pepper (160 g)
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1 Yellow pepper (160 g)
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2 Courgette (300 g)
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400 g Mushrooms
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1 Bunch Basil
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4 Sprigs Rosemary
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10 Sprigs Thyme
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8 Tbsp Olive oil
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3 Tbsp Kühne Aceto Balsamico di Modena I.G.P.
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200 ml Kühne Yoghurt Dressing
Preparation
Kitchen utensils
Chopping board, knife, stove, frying pan
Peel and finely dice the onion and garlic. Clean the bell pepper, zucchini, and mushrooms, then cut into roughly 1 cm thick slices. Coarsely chop the basil.
In a large pan, fry the garlic, onions, and vegetables in batches with whole thyme and rosemary sprigs in olive oil for about 5 minutes until golden, keeping them slightly firm. Season each batch with salt and pepper. Return all the cooked vegetables to the pan and season with Kühne Aceto Balsamico di Modena.
Add Kühne yoghurt dressing, bring briefly to a boil, then season with salt and pepper. Serve garnished with basil.
Recipe advice
This vegetable stir-fry pairs perfectly with spaghetti.
Nutritions
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Calorific value
476 kcal (1990 kJ) -
Protein
7 g -
Fat
41 g -
Carbohydrates
17 g