Summer vegetable dish

Summer vegetable dishes: a feast of flavors and colors

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Dreaming of a meal full of fresh and healthy flavors? Summer vegetable dish is the perfect choice! This recipe not only delights your taste buds, but it's also a great dietary option packed with essential nutrients. By combining seasonal vegetables, you'll discover a colorful and delicious dish ideal for hot summer days.

The history of this recipe is closely linked to the tradition of outdoor campfire cooking, when fresh vegetables were combined with olive oil and aromatic spices. This dish has evolved over the years, but its essence remains the same: celebrating the natural taste of vegetables!

Ingredients:
- 500 g green beans
- 1 small zucchini
- 1 white onion
- 6 champignon mushrooms
- 1/2 bell pepper
- 2 tomatoes
- 150 ml broth
- 3 cloves garlic
- salt and pepper to taste
- fresh parsley leaves
- celery leaves
- 4-5 tablespoons olive oil

Step by step for a perfect vegetable dish:

1. Preparing the ingredients: Start by peeling the green beans. Break off the ends and divide the beans into smaller pieces. Boil in water with a little salt for 10-15 minutes, until slightly crisp. Once cooked, drain and set aside.

2. Mushrooms and onion: Clean the mushrooms, wash them well and slice them. In a saucepan, add the oil and heat over medium heat. Add the mushrooms and sprinkle with a little salt. Cook until the water they leave in almost completely evaporates, about 5-7 minutes.

3. Adding the onion: Peel the onion and chop finely. Add them to the mushrooms and sauté together, stirring occasionally, until the onions are translucent, about 3-4 minutes.

4. Zucchini: Peel the skin off the zucchini and cut into small cubes. Place in the saucepan over the mushrooms and onions. Sprinkle with salt and pour in about 50 ml of water. Cover the saucepan with a lid and simmer for 10 minutes until the courgette is soft.

5. Green beans and tomatoes: Once the zucchini is half cooked, add the green beans, diced tomatoes and broth. Season with salt and pepper to taste. Simmer for another 5-10 minutes until all the vegetables are cooked through and the flavors have combined.

6. Chilli and final seasoning: Add the diced chilli and cook for a few minutes. Finally, add the sliced garlic, chopped parsley and finely chopped celery leaves. Mix everything well, cover and turn off the heat. Leave to stand for 5 minutes to allow the flavors to meld.

7. Serving: Serve the vegetable dish warm with a side of rice or fresh bread. You can also add a drizzle of olive oil on top for extra flavor!

Practical tips:
- Choose fresh and seasonal vegetables for better taste. If you have a local garden or market, take advantage of it!
- You can also add other summer vegetables, such as eggplant or zucchini, to vary the recipe.
- If you like a spicy taste, you can also add a chili pepper at the end.

Nutritional benefits:
Eating summer vegetables is packed with vitamins, minerals and antioxidants. Green beans are an excellent source of fiber, and zucchini and mushrooms provide essential nutrients for good health. This recipe is low in calories, making it ideal for those who want to maintain a balanced diet.

Frequently asked questions:
1. Can I use frozen vegetables? Yes, frozen vegetables are a good choice, but be sure to thaw them before adding them to the pan.
2. How can I store leftover food? You can store leftovers in the fridge in an airtight container for 3-4 days.
3. Can the recipe be adapted for vegans? Absolutely! This recipe is already vegan, but you can customize it to your preferences.

The summer veggie dish is a perfect example of a "quick dessert" for your taste buds, making you enjoy every single ingredient. Enjoy!