Greek Vegetable Sauté

Ingredients

• 250 g cucumber (0.5 cucumbers)
• Salt
• 1 clove of garlic
• 0.5 lemon
• 150 g Yogurt (0.3% fat)
• 2 tbsp olive oil
• chili flakes
• Pepper
• 500 g green zucchini (2 green zucchinis)
• 200 g red bell peppers (1 red bell pepper)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 200 g carrots (2 carrots)
• 1 onion
• 250 g napa cabbage
• 1 tbsp gyro seasoning (glutamate-free)

Instructions

1. 1.

   Wash the cucumber, peel it and cut it lengthwise in half. Remove the seeds and coarsely grate the cucumber on a grater.

2. 2.

   Place the grated cucumber in a sieve, mix with some salt and let it drain for 15 minutes.

3. 3.

   Meanwhile, peel and finely chop the garlic. Squeeze 2 tbsp of lemon juice. Mix garlic with yogurt, 1 tbsp olive oil, 1 tbsp lemon juice and some chili flakes. Mix in the grated cucumber. Season with salt and pepper.

4. 4.

   Wash the zucchini, wipe dry and cut into thirds. Quarter the bell peppers, remove the seeds and wash them. Wash and peel the carrots. Peel the onion. Cut everything into thin strips. Wash, clean and cut the napa cabbage into strips.

5. 5.

   Heat the remaining olive oil in a non-stick pan or wok. Sauté the carrots and peppers for 2-3 minutes while stirring. Add the cabbage and zucchini and fry for another 1-2 minutes.

6. 6.

   Add the onion and fry for another minute. Sprinkle with gyro seasoning. Briefly fry and deglaze with the remaining lemon juice. Season with salt and pepper and serve with cucumber yogurt.