Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • 3 courgettes
  • 1 red and 1 yellow pepper
  • 4 tomatoes
  • 2 onions
  • 2 cloves garlic
  • rapeseed oil
  • 3 sprigs thyme
  • 2 bay leaves
  • salt and pepper
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Cooking time: 30 MIN
  1. Wash the vegetables.
  2. Peel, wash and dice the tomatoes, courgettes, and potatoes. Set aside.
  3. Finely chop the onions, garlic, and peppers.
  4. In a frying pan, heat the oil and sauté the onion, garlic and pepper with the thyme and bay leaf for 5 minutes.
  5. Add the potatoes and tomatoes. Stir. After 10 minutes, add the courgette and stir again.
  6. Cook for 10 minutes over a high heat, stirring occasionally.
  7. Season with a nice sprig of thyme, a pinch of pepper and a pinch or two of salt.
  8. Simmer with the lid on over a low heat, until the potatoes are so soft that they fall apart.

Tip: A colourful veggie stir-fry to share with your friends. It is also possible to add a little bacon.

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