Provençal Summer Vegetable Sauté
Immerse yourself in the essence of Provence with this vibrant sauté where sun-kissed vegetables blend in perfect harmony. Zucchini, tomatoes, bell peppers, and new potatoes create a true summer tableau on your plate. This simple and economical recipe transports you directly under the Mediterranean sun. An explosion of colors and flavors that will delight your taste buds and brighten your table. Perfect for a healthy and tasty meal, this vegan gluten-free sauté adapts to all your culinary desires.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large skillet, heat olive oil over medium-high heat. Add the chopped potatoes and brown them for 8-10 minutes, turning regularly.
- 2
Add the sliced onion and chopped garlic. Continue cooking for 3-4 minutes until they become translucent and fragrant.
- 3
Add the zucchini half-slices and sauté for 5 minutes until they begin to lightly color on the edges.
- 4
Add the red bell pepper cubes and mix gently. Cook for 4-5 minutes to keep some crunch.
- 5
Incorporate the diced tomatoes, thyme leaves, salt and pepper generously. Simmer for 5-7 minutes over low heat.
- 6
Off the heat, add the fresh chopped parsley and a drizzle of olive oil. Mix gently to preserve the vegetable texture.
- Cut vegetables into uniform pieces for even cooking.
- Don't overcrowd the pan to allow proper vegetable caramelization.
- To save time, pre-cook potatoes by steaming before browning.
- Use seasonal vegetables for maximum flavor and freshness.
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