Vegetable Tawli

Faisal El-HassanCuisinier

Ingrédients

• 2 medium potatoes, peeled and cut into medium cubes
  2 Potatoes
• 2 carrots, peeled and cut into medium cubes
  2 Carrots
• 3 zucchinis, cut into medium cubes
  3 Zucchini
• 2 medium eggplants, peeled and cut into medium cubes
  2 Eggplant
• 0.5 kg green beans, cut into medium cubes
  0.5 Kilogram
• 0.5 cauliflower, cut into medium cubes
  0.5 Cauliflower
• 2 medium onions, cut into round slices
  2 Onions
• 2 cups tomato juice
  2 Cup
• 1 chicken stock cube, or Maggi
  1 Cube
• 2 tablespoons olive oil
  2 Tablespoon
• 0.5 teaspoon black pepper
  0.5 Teaspoon
• 0.5 teaspoon spice mix
  0.5 Teaspoon
• Salt to taste
  0

Mesures

1. 1

   Mix the onion slices with black pepper, salt, and spice mix.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Pour the olive oil into the pot and add the seasoned onion slices and chopped vegetables. Mix the ingredients well and sauté over medium heat for 5 minutes, stirring occasionally.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Add the tomato juice and chicken stock cube. If the sauce does not cover all the vegetables, add some water and let the pot simmer for 10 minutes after boiling.

   10 minutes
4. 4

   Transfer the vegetable stew to a tray and bake in the oven at 160 degrees Celsius for 30 minutes or until the vegetables are well cooked.

   Matériel requis:

   Plateau

   30 minutes
5. 5

   Serve this dish with white rice or bread, or as a main dish alongside another dish.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques