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🍽️ Oven Vegetable Dish with Corn, Peppers, and Mint

397 kcal · 30 min · 4 servings

Ingredients

• 800 g bell peppers (red and green)
• 1 can corn
• 2 white onions
• 3 garlic cloves
• 1 bunch fresh mint
• 1 l vegetable broth
• 2 tbsp olive oil
• 3 tbsp lime juice
• 2 chili peppers
• paprika powder, hot
• salt
• pepper (from the mill)
• 1 baguette

Instructions

1. 1. Turn on the oven to 200 degrees Celsius (top/bottom heat).
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the seeds and white pith from the pepper halves.
5. 5. Slice the pepper flesh into thin strips.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Chop the onion and garlic very finely.
9. 9. Wash the chili peppers.
10. 10. Halve the chili peppers lengthwise.
11. 11. Remove the seeds from the chili peppers.
12. 12. Cut the chili peppers into coarse pieces.
13. 13. Pour the canned corn into a sieve.
14. 14. Let the corn drain well.
15. 15. Wash the mint.
16. 16. Shake the mint dry.
17. 17. Set aside a few whole mint leaves for decoration.
18. 18. Chop the rest of the mint finely.
19. 19. Take one-third of the drained corn kernels.
20. 20. Puree these corn kernels together with the vegetable broth until smooth.
21. 21. Heat the oil in a pot.
22. 22. Sauté the chopped onion, garlic, and pepper strips in it.
23. 23. Cook the vegetables for about 5 minutes.
24. 24. Add the chopped mint to the pot.
25. 25. Add the remaining corn to the pot.
26. 26. Pour the pureed vegetable broth-corn mixture into the pot.
27. 27. Add the lime juice to the pot.
28. 28. Add the chili peppers to the pot.
29. 29. Simmer everything over low heat.
30. 30. Simmer the dish for 12 to 15 minutes.
31. 31. Slice the baguette diagonally into thin slices.
32. 32. Place the baguette slices on the top rack in the oven.
33. 33. Toast the slices until golden brown.
34. 34. Remove the pot from the heat.
35. 35. Season the dish with paprika powder.
36. 36. Season the dish with salt.
37. 37. Season the dish with pepper.
38. 38. Plate the vegetables.
39. 39. Garnish the dish with the reserved mint leaves.
40. 40. Serve the dish with the toasted baguette slices.

Nutrition per serving

• kcal: 397
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 65 g