Ingredients
Vegetable roast:
- 1 piece Zucchini
- 1 piece Eggplant
- 1 piece Onion
- 1 piece Carrot
- 1 piece Sweet pepper
- 3 tablespoons Vegetable oil
- 0,3 teaspoon Salt
Instructions
- Pour boiling water over the peas, cover with a lid, and stand for at least 50 minutes. Drain the water and pour one liter of boiling water, bring to a boil and cook at a low temperature for 50 minutes. At the end of cooking, add salt.
- Prepare the vegetables to roast: slice the zucchini, eggplant, peppers.
- Chop the carrots and chop the onion. Heat the vegetable oil in a frying pan, add the prepared vegetables, add salt and fry until tender for 20 minutes, setting the average temperature.
- When serving, add the vegetable roast to the pea porridge. Serve hot. Bon Appetit!!!