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🍽️ Provence-style vegetables with peppers and zucchini

138 kcal · 30 min · 4 servings

Ingredients

• 1 large yellow bell pepper (or 2 small each)
• 1 large green bell pepper (or 2 small each)
• 1 large red bell pepper (or 2 small each)
• 600 g large tomatoes
• 250 g zucchini
• 250 g onions
• 2 garlic cloves
• 2 tsp chopped rosemary needles
• 2 tsp chopped thyme leaves
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 200 ml vegetable broth
• rosemary needles (for sprinkling)

Instructions

1. 1. Cut the peppers in half lengthwise.
2. 2. Remove the stem bases, seeds, and white inner membranes.
3. 3. Rinse the pepper halves thoroughly.
4. 4. Cut the flesh into thin strips.
5. 5. Hold the tomatoes briefly under boiling water to blanch them.
6. 6. Peel the loosened skin off the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the hard core from the inside.
9. 9. Dice the tomatoes roughly.
10. 10. Wash the zucchini under running water.
11. 11. Cut off the hard ends of the zucchini.
12. 12. Dice the zucchini roughly.
13. 13. Peel the onions.
14. 14. Peel the garlic cloves.
15. 15. Dice the onions finely.
16. 16. Dice the garlic finely.
17. 17. Place the prepared vegetables into a pot.
18. 18. Add the herbs of Provence.
19. 19. Salt the vegetable mix to taste.
20. 20. Pepper the vegetable mix to taste.
21. 21. Pour in the lemon juice.
22. 22. Add the oil to the pot.
23. 23. Pour the broth into the pot.
24. 24. Preheat the oven to 180 degrees.
25. 25. Place the pot with the lid on into the oven.
26. 26. Simmer the vegetables for about 35 minutes.
27. 27. Remove the pot from the oven.
28. 28. Stir the pepper vegetables well.
29. 29. Check the seasoning and adjust if necessary.
30. 30. Sprinkle fresh rosemary needles over the finished dish.
31. 31. Serve the vegetables warm.

Nutrition per serving

• kcal: 138
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 14 g