Fried veggies with cheese
Sometimes simple is best, particularly out on a hike or picnic. When the vegetables are pre-prepared at home, an outdoor lunch can be ready to serve in record time.
Ingredients (4 servings):
- 500 g small cooked potatoes, sliced or halved
- 4 tbsp vegetable oil
- 1 red onion, sliced thin
- 1 carrot, grated
- 1 broccoli, cut in pieces
- 1 apple, cut in cubes
- 1 yellow onion, cut into wedges
- 200 mini tomatoes
- 200 g grilling cheese
- 1 pot of fresh cilantro
- 2 tsp chili flakes
