Fried vegetables with avocado sauce

Servings2 Serving

Our gardens today are full of a variety of vegetables, and one of my tastiest meals is simply pan-fried vegetables.

Ingredients

341 g Rutabaga

325 g Zucchini

180 g Eggplant

176 g Bell pepper (paprica)

164 g Carrot

68 g Onion

24 g Garlic

30 g Extra virgin olive oil

spices of your choice

Ingredients for Sauce

The sauce recipe (Avocado “Mayonnaise”) is HERE: https://dietsabc.com/recipes/avokado-majoneze-dip-merce/

Directions

Peel the vegetables and cut into large pieces.

First put for 1 minute and fry the onions with garlic, then add the kale and carrots. Bake in a very hot pan, stirring regularly. Bake semi-finished.

Add peppers, zucchini, eggplant, all spices and continue to fry, stirring regularly.

When the vegetables are cooked, add a little water, reduce the temperature on the stove and cook for a few more minutes.

Ps Nutritional value is indicated without sauce.

Nutrition Facts

Finished product weight 1315

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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