Summary

Ingredients

• 400 g bell pepper (s), red and yellow
• 500 g tomato (s)
• 350 g zucchini
• 200 g onion (s)
• 400 g feta cheese
• 150 g ciabatta
• 1 tablespoon mustard
• 2 teaspoons honey
• 6 tablespoon vinegar (white wine vinegar)
• 3 tablespoon wine, white
• 12 tablespoon olive oil
• 2 cloves garlic
• salt
• pepper

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Instructions

1. Quarter the peppers and place them skin side up on a baking sheet, leave in the oven for about 15 minutes at 200 degrees, until the skin is brown. Take out and let cool down.
2. Thinly slice tomatoes, zucchini, cut the onions into thin rings, crumble the feta. Lightly toast bread in thin slices.
3. For the dressing: puree the mustard, honey, vinegar, wine, olive oil and garlic and season.
4. Layer alternately a layer of bread, paprika, feta, zucchini, onions, tomatoes in a flat form. Drizzle each layer with dressing, salt and pepper layers of vegetables.
5. Let it sit for 2 hours.
6. Cut into portions with a knife.