{"id":404,"date":"2011-04-10T20:53:37","date_gmt":"2011-04-10T20:53:37","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=404"},"modified":"2011-04-10T20:53:37","modified_gmt":"2011-04-10T20:53:37","slug":"marinierte-gemuse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/","title":{"rendered":"Marinierte Gem\u00fcse"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\nMarinade<\/em>
\n3 Tassen H\u00fchnerbouillon
\n1 Tasse herber Wei\u00dfwein
\n1 Tasse Oliven\u00f6l
\nSaft von 2 Zitronen
\n2 gehackte Knoblauchzehen
\n5 Petersilienstengel
\n1\/2 TL Thymian
\n1 TL Salz
\n10 Pfefferk\u00f6rner
\nGem\u00fcse<\/em>
\n250 g kleine Zwiebeln
\n500 g Zucchini
\n250 g Gem\u00fcsegurke
\n250 g gr\u00fcne Bohnen
\nje 1 gr\u00fcne, rote und gelbe Paprikaschote
\n2 M\u00f6hren
\n250 g Champignons<\/p>\n

\nZubereitung: <\/b>
\nAlle Zutaten zur Marinade in einem gro\u00dfen Topf aufkochen, dann auf schwacher Hitze k\u00f6cheln lassen. Ganze Bohnen und Champignons putzen. Zwiebeln sch\u00e4len. Zucchini und Gurke ungesch\u00e4lt in 2 cm dicke Scheiben schneiden, ebenso die geschabten M\u00f6hren. Die entkernten Paprikaschoten in 1 cm breite Streifen schneiden. Die Marinade durchseihen und wieder zum Kochen bringen, Zwiebeln einlegen, 20-30 Minuten garen und mit dem Schauml\u00f6ffel in eine gro\u00dfe Sch\u00fcssel legen. Dann Bohnen und M\u00f6hren 15 Minuten k\u00f6cheln lassen und zu den Zwiebeln geben. So weiter verfahren: Zucchini und Gurken 10 Minuten, Paprikastreifen und Pilze 8 Minuten garen.
\nMarinade nachw\u00fcrzen und \u00fcber das Gem\u00fcse gie\u00dfen. Zugedeckt mindestens 4 Stunden in den K\u00fchlschrank stellen.
\nDas Gem\u00fcse dekorativ auf einer gro\u00dfen Platte anrichten, mit etwas Marinade befeuchten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: Marinade 3 Tassen H\u00fchnerbouillon 1 Tasse herber Wei\u00dfwein 1 Tasse Oliven\u00f6l Saft von 2 Zitronen 2 gehackte Knoblauchzehen 5 Petersilienstengel 1\/2 TL Thymian 1 TL Salz 10 Pfefferk\u00f6rner Gem\u00fcse 250 g kleine Zwiebeln 500 g Zucchini 250 g Gem\u00fcsegurke 250 g gr\u00fcne Bohnen je 1 gr\u00fcne, rote und gelbe Paprikaschote 2 M\u00f6hren 250 g … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[],"class_list":["post-404","post","type-post","status-publish","format-standard","hentry","category-gemuse","item-wrap"],"yoast_head":"\nMarinierte Gem\u00fcse<\/title>\n<meta name=\"description\" content=\"- Marinierte Gem\u00fcse\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marinierte Gem\u00fcse\" \/>\n<meta property=\"og:description\" content=\"- Marinierte Gem\u00fcse\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-10T20:53:37+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Marinierte Gem\u00fcse\",\"datePublished\":\"2011-04-10T20:53:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/\"},\"wordCount\":184,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/\",\"name\":\"Marinierte Gem\u00fcse\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-10T20:53:37+00:00\",\"description\":\"- Marinierte Gem\u00fcse\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/marinierte-gemuse\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Marinierte Gem\u00fcse\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Marinierte Gem\u00fcse","description":"- Marinierte Gem\u00fcse","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/","og_locale":"de_DE","og_type":"article","og_title":"Marinierte Gem\u00fcse","og_description":"- Marinierte Gem\u00fcse","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-04-10T20:53:37+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Marinierte Gem\u00fcse","datePublished":"2011-04-10T20:53:37+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/"},"wordCount":184,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/","name":"Marinierte Gem\u00fcse","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-04-10T20:53:37+00:00","description":"- Marinierte Gem\u00fcse","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/marinierte-gemuse\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Marinierte Gem\u00fcse"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-6w","jetpack-related-posts":[{"id":4163,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/paprikasalat\/","url_meta":{"origin":404,"position":0},"title":"Paprikasalat","author":"Steffen","date":"16. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 250 g Staudensellerie 250 g Zucchini 2 gr\u00fcne Paprikaschoten 3 EL Wei\u00dfweinessig 1 Prise Zucker 9 EL \u00d6l 1 Bund glatte Petersilie 1 Bund Dill 2 Packungen Schafsk\u00e4se (\u00e0 200 g) Salz, Pfeffer, frisch gemahlen Zubereitung Staudensellerie waschen, dabei das Gr\u00fcn zur Seite legen. Staudensellerie in d\u00fcnne Scheiben schneiden.\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5144,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/24\/ratatouille-relish\/","url_meta":{"origin":404,"position":1},"title":"Ratatouille-Relish","author":"Steffen","date":"24. Februar 2013","format":false,"excerpt":"Zutaten 120 g Aubergine 120 g Zucchini 350 g Rote Paprikaschoten 200 g Gelbe Paprikaschoten 120 g Rote Zwiebeln 2 Knoblauchzehen 1 Rote Chilischote 2 EL Rosmarinnadeln 2 EL Zitronenthymianbl\u00e4tter 2 g Oliven\u00f6l 100 g Brauner Zucker 75 ml Himbeeressig 250 g St\u00fcckige Tomaten (Dose) Salz Zubereitung 1. Die Aubergine\u2026","rel":"","context":"In "Sauce"","block_context":{"text":"Sauce","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/sauce\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4325,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/14\/gemuse-mit-curry-und-kokosnus\/","url_meta":{"origin":404,"position":2},"title":"Gem\u00fcse mit Curry und Kokosnu\u00df","author":"Steffen","date":"14. September 2012","format":false,"excerpt":"Zutaten 200 ml Wei\u00dfwein 200 ml H\u00fchner- oder Gem\u00fcsebr\u00fche 2 EL gelbe Currypaste aus dem Asienladen(ersatzweise Currypulver) 1 TL Salz 1 TL schwarzer Pfeffer aus der M\u00fchle 4 gr\u00fcne Paprika entkernt und in d\u00fcnnen Scheiben 4 M\u00f6hren in d\u00fcnnen Scheiben 1 gro\u00dfe rote Zwiebel in Vierteln 250 g frische gr\u00fcne\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4431,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/06\/huhnerfleisch-mit-gemuse\/","url_meta":{"origin":404,"position":3},"title":"H\u00fchnerfleisch mit Gem\u00fcse","author":"Steffen","date":"6. Oktober 2012","format":false,"excerpt":"Zutaten 3 EL helle Sojasauce 2 EL trockener Sherry oder Reiswein 6 getrocknete chin. Pilze 2 H\u00fchnerbr\u00fcstchen 1 Stange Lauch 1 rote Paprikaschote 50 g Sojasprossen aus der Dose 1\/2 Romana (Salat) 2 Fr\u00fchlingszwiebeln 50 g frische Champignons 1 St\u00fcck Ingwerwurzel 1 Knoblauchzehe 100 g gesch\u00e4lte Mandeln 2 TL Speisest\u00e4rke\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2190,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/rindfleisch-burgunder-art\/","url_meta":{"origin":404,"position":4},"title":"Rindfleisch Burgunder Art","author":"Steffen","date":"23. Juli 2011","format":false,"excerpt":"Zutaten 400 g R\u00fcebli (M\u00f6hre) 250 g Zwiebeln 250 g Champignons 150 g Magere Bratspecktranchen 1 EL Bratbutter 800 g Rindspl\u00e4tzli (Schnitzel) zum Schmoren ca. 1\/2 cm dick geschnitten Salz Schwarzer Pfeffer Delikatesspaprika 5 dl Rotwein; z.B. Burgunder 50 ml Cognac 2 Lorbeerbl\u00e4tter 2 Nelken 1\/2 Bund Thymian 1 Bund\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1134,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/29\/geschmortes-sommergemuse\/","url_meta":{"origin":404,"position":5},"title":"Geschmortes Sommergem\u00fcse","author":"Steffen","date":"29. April 2011","format":false,"excerpt":"Zutaten: 500 g Zwiebeln je 2 gr\u00fcne und rote Paprikaschoten 2 Zucchini 1 Aubergine 500 g Tomaten 4-5 EL Oliven\u00f6l Salz gemahlener wei\u00dfer Pfeffer je 1\/2 TL zerkleinerter Rosmarin und Oregano oder Salbei Zubereitung: Die gesch\u00e4lten Zwiebeln und die geputzten und gewaschenen Paprikaschoten in Scheiben schneiden (oder Streifen). Zucchinis und\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=404"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":405,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/404\/revisions\/405"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}