Vegetable Goulash with Rosemary and Marjoram

Name: Vegetable Goulash with Rosemary and Marjoram (Goulasch de légumes aux herbes)
Cuisine: French
Ingredients: 50 g (2 oz) onions, sliced; 2 large tomatoes, skinned and chopped; 150 g (5 oz) courgettes, sliced; 150 g (5 oz) red pepper, cut and diced; 1 clove of garlic, skinned and crushed; 2.5 ml (½ tsp) tiny rosemary sprigs; 2.5 ml (½ tsp) marjoram leaves; salt and freshly ground pepper; salt and freshly ground pepper

Goulasch de légumes aux herbes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Marrow or pumpkin, green or yellow peppers - whatever is colourful and available - can be used in this flexible recipe.

Ingredients

50 g (2 oz) onions, sliced
2 large tomatoes, skinned and chopped

Europe
Switzerland
France
Main course
Side dish
Gluten-free
Vegan

Method

Sauté the onions carefully in a non-stick pan, stirring constantly, until transparent but not browned.
Add the tomatoes, courgettes and red pepper.
Stir in the garlic and herbs.
Cover and simmer for 3-4 minutes until just tender.
Season to taste with salt and pepper, and serve immediately.