Mixed Mediterranean Vegetables

Name: Mixed Mediterranean Vegetables
Ingredients: 3 tbsp olive oil; 1 2/3 lbs potatoes, scrubbed and cut into wedges; 1 None zucchini, sliced; 3 oz green or black pitted olives; 1 None red pepper, deseeded and cut into large strips; 1 cup vegetable stock; 1/3 cup dill, finely chopped, reserving a few sprigs to garnish; 4 tbsp cottage cheese; 4 None red chili peppers, to garnish (optional)

9 ingredients

3 steps

Ingredients

3 tbsp olive oil
1 2/3 lbs potatoes, scrubbed and cut into wedges
1 None zucchini, sliced
3 oz green or black pitted olives
1 None red pepper, deseeded and cut into large strips
1 cup vegetable stock
1/3 cup dill, finely chopped, reserving a few sprigs to garnish
4 tbsp cottage cheese
4 None red chili peppers, to garnish (optional)

Directions

1

Heat 1 tbsp of the oil in a large non-stick, lidded, frying pan and add half the potatoes. Cook for 10 mins, stirring regularly. Remove from the pan and drain on paper towels. Heat an additional 1 tbsp of the oil and repeat with the remaining potatoes.
2

Heat the remaining oil in the pan, add the zucchini, olives and red pepper. Stir-fry for 3-4 mins. Return the potatoes to the pan and pour in the vegetable stock. Simmer, covered, for 4-5 mins, stirring occasionally, until the potatoes are cooked through.
3

Stir in the chopped dill and serve with the cottage cheese. Garnish with the chilies (if using) and reserved dill sprigs. Season with freshly ground black pepper, if liked.