Leftover Vegetable Lunch
recipe

A delicious vegetable lunch made from leftover ingredients, perfect for reducing food waste. This nutritious and flavorful dish is a great option for anyone looking to enjoy plant-based meals.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 medium potatoes
- 1 carrot
- 1 zucchini
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 200 g cabbage
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 dl vegetable broth
- 2 tbsp olive oil
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions:
1. Peel and dice the potatoes and carrots into small cubes.
2. Peel and finely chop the onion and garlic.
3. Dice the zucchini and bell pepper into cubes.
4. Shred the cabbage into thin strips.
5. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 2-3 minutes.
6. Add the potatoes, carrots, zucchini, and bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables soften.
7. Stir in the cabbage, salt, black pepper, and oregano. Pour the vegetable broth into the skillet and mix well.
8. Cover and let simmer for about 10-15 minutes until all vegetables are cooked through.
9. Serve warm, garnished with fresh herbs.
Nutritional Information (per serving):
- Calories: 150 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 5 g
- Fiber: 6 g

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