Summary

Ingredients

• 3 large bell peppers, red, yellow, green
• 2 small zucchini, approx. 400 g
• 1 large vegetable onion (s), or bunch spring onions or 2 normal onions
• 1 clove garlic
• 5 tomato (s), dried, in oil
• 70 g tomato paste, three times concentrated
• 250 ml vegetable stock
• 200 g sour cream
• 1 teaspoon sugar, brown
• 1 teaspoon, heaped herbs Provence
• 4 tablespoons oil from the tomato oil from the sun-dried tomatoes
• 1 pinch (s) salt
• 1 pinch (s) black pepper
• some parsley

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Instructions

1. Wash the peppers and zucchini, then cut the zucchini into thick slices and the peppers into pieces the size of a postage stamp. Peel and finely dice the onion, chop or press the garlic very finely, and finely dice the dried tomatoes.
2. Put two tablespoons of the tomato oil in a coated saucepan, fry the zucchini slices until they have turned some color, adding a little salt and pepper. Then take the zucchini out of the pot and keep warm.
3. Put another two tablespoons of tomato oil in the saucepan, fry the peppers and onions briefly but spicy, also lightly salt and pepper. Add the tomato paste, sugar and Provence herbs to the vegetables. Briefly continue frying, stirring vigorously so that nothing burns. Then pour in the vegetable stock and add the garlic and sun-dried tomatoes. Cook the vegetables in a closed pot over medium heat for 6-10 minutes. The cooking time depends on the desired firmness of the vegetable.
4. When everything is cooked, the zucchini is added and everything is briefly boiled again. Then take the saucepan off the stove, fold in the sour cream and season to taste again, but do not bring to the boil. Sprinkle with the parsley.
5. We like the vegetables very well as a sauce substitute for pasta, rice or potatoes. Or as a delicious accompaniment to meat and fish.
6. I like to use the zucchini and bell pepper vegetables to bake chicken breasts. To do this, proceed as in the recipe, the 6 - 10 minute cooking time is then omitted.
7. Salt and pepper 4 breasts, fry them briefly over high heat (the chicken breast should still be raw inside) and then place in an oiled casserole dish. Spread the vegetables on top and cover with mozzarella slices. Cook at 175 ° for 25 minutes.