How can I do?Wash zucchini and eggplant. The peel carrots. Cut carrots into 2 and zucchini and eggplant into 4 lengthwise cuts and 5 cm.
Put carrots in steamer with seven sprigs of thyme for 10 minutes. Then zucchini and eggplant put 10 minutes.
Heat wok and put the olive oil, brown the vegetables for 10 minutes at high heat with the remaining 3 thyme sprigs.
- 3 carrots
- 3 small zucchini
- 1 aubergine
- 10 sprigs of fresh thyme
- 2 small tablespoons of olive oil
- Salt and pepper
Yield: 4 people
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