Summer Vegetables with Herbs and Spices
for 2 portions:
red bell pepper
tablespoons olive oil
ground black pepper
Wash and peel the vegetables. Cut
the peppers, zucchini and peaches
into bite size pieces, the mushrooms
into quarters, the onion into eighths,and
the fennel into quarters. Mix everything
with the tomatoes and the olive oil
in a large bowl.
the vegetable mixture in a grill pan,
put on the grill and turn several
times during the grilling process.
the vegetables are cooked al dente,
put everything back into the bowl,
refine with Dr. Budwig's Oleolux and
season with salt and freshly ground
Your creativity knows no bounds in
this recipe. Vary the vegetables mix
according to your preferences. Serve
with a fresh quark
linseed oil dip and ciabatta bread.
can buy Dr.
Johanna Budwig Omega-3 Oil at
the Budwig Foundation, Germany