Summary

Ingredients

• 4 slices ham, cooked
• 4 small zucchini
• 4 slices feta cheese
• Salt and pepper, a pinch chili powder
• 1 tablespoon olive oil
• 3 onion (s), 2 sliced, 1 finely diced
• 2 tomato (s), peeled, quartered
• 2 bell peppers, red or mixed colors
• 1 lemon (s)
• Basil, fresh or basil paste
• Herbs Provence, some granular broth
• clove Garlic (s), chopped, as desired
• some olives, cut in half
• 150 g rice
• Vegetable broth, hot
• some flour
• some sour cream

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Instructions

1. Quarter the small zucchini lengthways and season well in oil with pepper, salt and garlic and sauté briefly and vigorously. Cover the ham slices with a slice of sheep`s cheese each and place the roasted quarters of a zucchini on top of the cheese. Put a pinch of chili powder on top and roll up. Fix with toothpicks!
2. Now fry the onion slices and a chopped garlic clove with the tomatoes. Put on the ham rolls and put the peppers cut into fine strips - lightly dusted with flour - all around. Season the vegetables with salt, pepper, vegetable stock and herbs from Provence. Put the lid on and cook for 15-20 minutes.
3. Remove the ham rolls and mix the vegetables with a little sour cream and halved olives. Put the ham rolls back in.
4. In the meantime, fry the onion cubes in a little oil, stir in the rice over low heat and, when the grains are translucent, pour hot vegetable stock up to a finger`s breadth above the surface of the rice. Salt and pepper and simmer for about 20 minutes. If available, add grated lemon zest before serving, otherwise stir in the juice of half a lemon and mix with basil paste or fresh basil.
5. Serve the ham rolls on the vegetables with the rice.
6. Instead of rice, pasta can also be served with it.