Skillet vegetable medley

Ingredients

• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 carrot (80 g)
• 1 small red onion (100 g)
• 240 g canned cooked beans
• 140 g canned sweet corn
• 270 g canned cooked peas
• 1 tablespoon oil
• 100 ml water
• 1 teaspoon Delikat
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

Preparation

1. Remove the seeds and ribs from the peppers, wash them and chop finely. Peel the carrot, cut it lengthwise and then slice it into rounds; peel and finely chop the onion. 2. Drain the beans, peas and corn, then rinse them under cold running water and leave to drain. 3. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the pepper and carrot and cook for 8 minutes, until softened. 4. Add the onion to the pan and cook everything for another 5 minutes, until the onion is translucent. 5. Add the beans, corn, peas, 100 ml water, 1 teaspoon of Delikat, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Cook over medium heat for 12 minutes, until the water has evaporated. 6. Turn the heat up high and cook for another 7 minutes, stirring often, until the vegetables are lightly browned in spots. Serve hot.