Homemade roasted vegetables and fresh mushrooms – hearty and very tasty meal.
- Servings: 4
- Cooking time: 40
|Red sweet pepper||2 Pieces|
|Carrots large||1 Piece|
|Sunflower oil||To taste|
Method of preparation
Mushrooms cut into 4 pieces, fry in butter with onions in a separate pan.
In a deep skillet fry in butter sliced carrots and peppers. Then add the diced potato and fry all together on high heat for 7-10 minutes.
Salt and pepper, add water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes.
Add mushrooms, onion and tomatoes, cut into large cubes and cook for a further 10 minutes. If desired, garnish with finely chopped greens.