Italian-style Vegetables

By SEB_UK

As good as the roman one.

Ingredients

• 1 aubergine, cut into small cubes
• 300 g/10 1/2 oz French green beans,
• 2 yellow peppers (grilled, peeled and seeded), cut into strips
• 1 small romanesco cauliflower (separated into florets),
• 1 red onion, sliced,
• 1 clove garlic, crushed,
• 50 g/2 oz black olives, stones removed, cut into pieces,
• 1 ActiFry spoon virgin olive oil,
• 1 bunch parsley, finely chopped,
• 2 sprigs marjoram, fresh or desiccated, 1 ActiFry spoon chopped dill,
• Nasturtiums,
• Salt, pepper

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Put the onions, peppers and aubergines in the ActiFry. Pour in the oil and cook for 5 minutes.

Add the beans, romanesco cauliflower, crushed garlic and parsley. Season and add a glass of water.

Continue cooking for 15 minutes, then add the marjoram leaves and olives.


*Chef Recommendations:*
Serve with fresh tagliatelles, sprinkle with dill and the nasturtiums (a peppery flavour), cut in two lengthwise.