🥕 Vegetable cookpot

4 servings · prep 20 min · cook 40 min

Ingredients

• 2 zucchini
• 3 carrots
• 1 eggplant
• 1 bell pepper
• 1 onion
• Garlic, thyme, bay leaf
• Olive oil, stock

Method

1. Cut all the vegetables into even pieces.
2. Gently fry them in olive oil.
3. Add garlic, herbs and a little stock.
4. Cook covered on low ~35 min; season.

Adapted from Alain Ducasse

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