Vegan Potato-vegetable skillet

Ingredients

• 400 g small potatoes (cooked in skin)
• 0.5 bunch spring onions
• 1 Carrot
• 1 Zucchini
• 250 g Cherry Tomatoes
• 1 tbsp thyme leaves
• 1 tsp finely chopped rosemary needles
• 3 tbsp olive oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   Peel potatoes if desired.

2. 2.

   Wash, trim and cut spring onions into ~4 cm pieces, optionally halve lengthwise. Peel, wash and slice carrot into rounds.

3. 3.

   Wash, trim and slice zucchini into rounds.

4. 4.

   Wash cherry tomatoes and halve them.

5. 5.

   Heat oil in a pan and sauté carrots and spring onions for about 3 minutes, then add zucchini slices and potatoes, cook another 5 minutes, then add tomatoes, season with salt and pepper, cook for an additional 2 minutes, stir in herbs, and serve the vegan potato‑vegetable skillet.