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🍽️ Savory Semolina Slices with Vegetables

259 kcal · 30 min · 4 servings

Ingredients

• 350 ml classic vegetable broth
• 125 g wheat whole grain semolina
• 150 g onions (3 onions)
• 500 g zucchini (2 zucchini)
• 750 g large red bell peppers (3 large red bell peppers)
• 50 g grated medium-aged Gouda
• 1 egg
• 0.5 tsp paprika powder (mild sweet)
• salt
• pepper
• 1 tbsp olive oil
• 3 sprigs flat-leaf parsley

Instructions

1. 1. Bring 250 milliliters of vegetable broth to a boil in a pot.
2. 2. Stir the semolina into the boiling broth while stirring constantly.
3. 3. Let the mixture come to a boil briefly.
4. 4. Reduce the heat to low and let the semolina swell for 2 minutes while stirring constantly.
5. 5. Remove the pot from the heat and let the mixture cool for 10 minutes.
6. 6. Peel the onions and cut them in half.
7. 7. Cut the halved onions into thin strips.
8. 8. Wash the zucchini and remove the hard ends.
9. 9. Cut the zucchini into narrow strips about 5 centimeters long.
10. 10. Halve the bell peppers lengthwise.
11. 11. Remove the seeds from the bell peppers.
12. 12. Wash the deseeded bell peppers.
13. 13. Cut the bell peppers into thin strips.
14. 14. Stir the grated cheese into the lukewarm semolina mixture.
15. 15. Stir the egg into the semolina mixture.
16. 16. Stir the paprika powder into the semolina mixture.
17. 17. Season the mixture with salt and pepper to taste.
18. 18. Moisten a cutting board with a little water.
19. 19. Shape the semolina mixture on the moist board into a roll about 24 centimeters long.
20. 20. Place the semolina roll in the refrigerator for 10 minutes.
21. 21. Bring the remaining vegetable broth to a boil in a second pot.
22. 22. Add the onion strips to the boiling broth.
23. 23. Add the pepper strips to the boiling broth.
24. 24. Let the vegetable broth with the vegetables come to a boil briefly.
25. 25. Reduce the heat to low.
26. 26. Cover the pot and simmer the vegetables for about 10 minutes.
27. 27. Add the zucchini strips to the sautéed pepper and onion mixture.
28. 28. Cover the pot again.
29. 29. Simmer the vegetables over low heat for another 4 minutes.
30. 30. Take the semolina roll out of the refrigerator.
31. 31. Cut the semolina roll into 12 equal slices.
32. 32. Heat the olive oil in a large non-stick pan.
33. 33. Reduce the heat to low.
34. 34. Fry the semolina slices in the pan for about 2 minutes on each side until golden brown.
35. 35. Rinse the parsley under cold water.
36. 36. Shake the parsley dry.
37. 37. Pluck the parsley leaves from the stems.
38. 38. Set aside one-third of the parsley leaves.
39. 39. Roughly chop the remaining part of the parsley.
40. 40. Fold the chopped parsley into the warm vegetables.
41. 41. Season the vegetables with salt and pepper.
42. 42. Place the fried semolina slices on top of the pepper mixture.
43. 43. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 259
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 30 g