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DENISE SMITH
Stewed, gratinated vegetables
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Ingredients
Directions
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Heat the oil in a pan and fry the chopped onion soft and glassy.
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Add the bell peppers, the gourd slices, the green beans, the tomatoes including the liquid from the can and the garlic from the peg. Season with salt and pepper. Stir everything well together.
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Add about a quarter of a liter of water. Bring everything to a boil. Temper the heat source and stew the vegetables with a lid on the pan for about 10 minutes.
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Stir the parsley through the vegetables. Scoop the vegetables into a fireproof dish.
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Sprinkle the vegetables with the grated cheese and place the dish under the oven grill for a few minutes. Put the dish on the table as soon as the cheese has melted.
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Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs5% DV14g
Fiber0% DV0g
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