This vegetable potpourri is more than just a recipe for me; it is a reminder of sunny afternoons in my grandmother's garden. She always had a huge vegetable garden and this dish was one of her specialties, of course without Thermomix®, but the idea is the same: fresh, seasonal vegetables, simply prepared and full of flavor. I have refined her recipe over the years and adapted it to the Thermomix® to make it even faster and easier to prepare. The red and yellow peppers bring sweetness and a crunchy texture to the dish. Make sure to choose ripe but firm peppers so that they do not become too soft when cooked. The zucchini contributes a mild, slightly nutty note and provides a juicy consistency. The mushrooms, I prefer button mushrooms or king oyster mushrooms, give the potpourri an earthy depth and a meaty texture. The red onions, which are slightly milder and sweeter compared to white onions, provide a pleasant spiciness and a beautiful color. When chopping in the Thermomix®, it is important to keep an eye on the time. 5 seconds on speed 4 is often sufficient, but it depends on the size of the vegetable pieces and the sharpness of your knives. It is better to stop briefly, push down with the spatula and repeat the process than to process the vegetables into mush. The olive oil not only serves as a flavor carrier, but also helps to distribute the spices better on the vegetables. The herbs of Provence bring a Mediterranean note, the garlic powder a subtle spice. Be generous with salt and pepper, but taste it slowly so as not to overpower the flavor. For a vegan version, make sure that the garlic powder used does not contain any animal ingredients. You can also vary the vegetables with other herbs such as thyme, rosemary or oregano. If you like it spicier, you can add a pinch of chili flakes. Vegetable broth can also be used instead of water to intensify the flavor. The vegetable potpourri is incredibly versatile. It tastes great as a side dish to grilled meat or fish, as a filling for tacos or wraps, or simply on its own as a light lunch. A fresh salad or a dip made of yogurt and herbs goes well with it. Leftovers can be easily stored in the refrigerator. They will keep there for 2-3 days. The vegetables can also be prepared and stored in the refrigerator until they are cooked. This saves you time when preparing. The finished dish can also be eaten cold, for example as a salad garnish.

Colorful Vegetable Potpourri

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Ingredients (11 ingredients)

Preparation (4 steps)

Prepare vegetables

Chop vegetables

Season vegetables

Cook vegetables

Finished cooking? Great! 🎉

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