Mediterranean vegetable pan with buckwheat
Mediterranean vegetable pan with buckwheat
Ingredients
- 180 g Buchwheat
- 1 Zucchini
- 2 Carrots
- 1 Red peppers
- 2 medium-sized tomatoes
- 1 Onion
- 2 Garlic cloves
- 1 Scallion
- 3 Pieces of dried tomato
- 1 teaspoon Vegetable stock
- 1 tablespoon Tomato paste
- Spices Salt, black pepper, Provencal herbs, Thyme, red Chili
Instructions
For the buckwheat:
- Weigh buckwheat and put it in a pot with about twice the amount of water (so for 180g buckwheat, 360ml of water).
- Add about 1 tsp. vegetable broth, a pinch of salt and a little oil to the water.
- Simmer, stirring regularly, for about 20 minutes until the water has boiled away. Then leave to infuse for a few more minutes.
For the vegetable pan:
- While the buckwheat is cooking, wash vegetables, peel the carrots, onions and garlic.
- Chop onions, garlic, dried tomatoes, peppers. Cut zucchini and carrots into slices (the thinner the faster they are done). Cut tomatoes into eighths.
- Heat some oil in a pan.
- Add the carrots to the pan first. After a few minutes, add the onions, garlic, zucchini, dried tomatoes and red pepper. Saute everything together until the vegetables are a little softer, but still firm to the bite.
- Add the scallions, tomato paste, and quarters of tomatoes.
- Now season with salt, pepper, chili and provancal herbs.
- Serve everything together on a plate. Enjoy it!
Notes
- If you want more liquid for the sauce you can simply add a cup of water towards the end or use strained tomatoes as the base. A sip of cream should also work.
- Also works with feta, olives and eggplant.
- If you don't need to count the calories, you can also spread grated cheese over the plate...you know: Cheese makes everything better :)