|Green beans||250 Milliliter, sliced (1 Cup)|
|Wax beans||250 Milliliter, sliced (1 Cup)|
|Egg plant||125 Milliliter, unpeeled, diced (1/2 Cup)|
|Carrots||60 Milliliter, diced (1/4 Cup)|
|Sweet red pepper||60 Milliliter, diced (1/4 Cup)|
|Butter||30 Milliliter (2 Tablespoon)|
|Tomato juice||60 Milliliter (1/4 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
– In a saucepan filled with lightly salted boiling water, blanch all vegetables together. Drain.
– In a skillet, melt butter and saute all vegetables for 3 minutes.
– Pour tomato juice over vegetables and sprinkle with parsley. Season with salt and pepper .and cook 3 minutes more.