Summary

Ingredients

• 9 medium potato (s)
• 2 zucchini
• 1 bell pepper (s), (red)
• 1 onion (s)
• 2 cloves garlic
• 1 can beans, Italian (white)
• 300 g feta cheese (very ood quality, creamy)
• 200 g cream cheese
• 4 tablespoon ajvar
• Herbal salt oregano, rosemary, rose paprika
• 4 tablespoon olive oil
• pepper

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Instructions

1. Peel the potatoes and cut into wafer-thin slices (with a food processor or a grater). Peel and quarter the onions and cut into thin slices. Press the garlic. Put everything together with the olive oil in a large saucepan and simmer with the lid on for 15 minutes over a medium heat. Then season with herb salt, pepper, oregano, rosemary and rose paprika.
2. Wash and core the peppers and cut into thin slices. Also cut the zucchini into wafer-thin slices. Add both to the potatoes in the pot and stir in. Steam with the lid closed for another 10 minutes.
3. Mix the feta cheese in a bowl with the cream cheese and the ajvar to a cream.
4. Put the beans in the potato and vegetable saucepan and stir in.
5. Now spread the feta cream on top of the vegetables. Put the lid on the saucepan and cook for another 10 minutes until the cheese has melted.