Summary

Ingredients

• 3 large bell peppers, red, green, yellow
• 4 large zucchini, (not the huge ones)
• 2 cloves garlic)
• 1 large onion (s)
• 400 g sheep cheese
• 1 teaspoon rapeseed oil
• some water
• some salt and pepper
• 1 tablespoon, leveled curry
• 1 teaspoon stock, grained
• Cayenne pepper

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Instructions

1. Wash the peppers, remove the seeds and cut into not too large pieces. Wash the zucchini, removing the peel lengthways at intervals. Leave some peel on it and dice. Peel the garlic.
2. Braise the onion in rapeseed oil. Add zucchini and paprika, fry well. Press the garlic through a garlic press and stir in.
3. Scatter the granulated broth over the top, pour a little water over the whole thing and let it simmer gently.
4. Meanwhile, season with salt, pepper, cayenne, 1 tablespoon curry and season to taste. Possibly add a little more water. Dice half of the sheep`s cheese, stir in and wait until the cheese has melted. Then dice the other half of the cheese over it and let it melt slightly.
5. Serve with rice, pasta or baguette