← All recipes

🍽️ Colorful Pan Vegetable Fun

186 kcal · 30 min · 4 servings

Ingredients

• 3 small zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 2 cooking onions
• 1 fresh young garlic bulb
• 1 sprig thyme
• 1 sprig rosemary
• 250 g cherry tomatoes
• 2 tbsp olive oil
• 50 ml Mediterranean vegetable broth
• salt
• pepper (from the mill)
• 150 g feta cheese

Instructions

1. 1. Wash the zucchini, pat it dry, and slice it into rounds about one centimeter thick.
2. 2. Cut the bell peppers in half, remove the seeds and core, wash them, and slice them into wide strips.
3. 3. Peel the onions, cut them in half, and slice them into thin strips.
4. 4. Remove the dry outer skin and the hard root end from the garlic clove. Cut the clove in half crosswise and slice it into very thin pieces.
5. 5. Wash the thyme and rosemary, shake off excess water, strip the small leaves and needles from the stems, and chop them finely.
6. 6. Wash the cherry tomatoes and let them drain. Cut them in half or into quarters depending on their size.
7. 7. Heat the oil in a large, deep pan. Sauté the onions and garlic, stirring constantly, for one to two minutes over medium heat until they are soft and translucent.
8. 8. Add the pepper strips and cook, turning them occasionally, for one to two minutes over medium heat. Then pour in the vegetable broth.
9. 9. Add the zucchini and the chopped herbs, and let everything simmer gently for two to three minutes.
10. 10. Fold the tomatoes into the vegetable mixture and let everything cook through for another two to three minutes. Finally, season to taste with salt and pepper.
11. 11. At the end, crumble the feta cheese with your fingers evenly over the hot vegetable pan.

Nutrition per serving

• kcal: 186
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 14 g