Hotpan Recipes

Ticino Vegetables, Serves 4

Ticino Vegetables

Cut 120g zucchini (courgette) and eggplant (aubergine) each into small cubes.
Cut 1 yellow and 1 red pepper into broad stripes and 1 fennel into fine stripes.
Heat a small amount of olive oil at medium heat in the Hotpan. Steam the vegetables at medium heat for 1 minute.
Salt & pepper to taste.
Add 4 thyme twigs and 12 unpeeled garlic cloves.
Cover and steam at low heat for 10 minutes. Remove from heat, place in serving bowl and allow to cook gently for 30 minutes covered.

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