Oven Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small red pepper (s)
- 1 zucchini
- 1 onion (s)
- 1 clove (s) garlic, more if desired
- 2 tablespoon olive oil
- 200 g kidney beans, canned
- 300 g tomato (s), happened
- a bit salt
- Pepper, freshly ground
- 1 teaspoon herbs, (herbs Provence)
- 80 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Halve the peppers, clean and wash with the zucchini. Clean the zucchini and cut everything into large cubes. Peel the onion and garlic, dice the onion and mash the garlic.
- Heat the oil in the pan, add the vegetables and sauté. Then take it out of the pan. Drain the kidney beans, mix with the tomatoes and vegetables and season with salt, pepper and the herbs. Pour the mixture into a baking dish. Crumble the sheep`s cheese, sprinkle over the vegetables and cook in a preheated oven at 160 degrees (gas level 2, convection 140 degrees) for about 20 minutes.
- We turn the oven vegetables into pan-fried dishes, or with potato fritters and a sour cream dip. But it is also always well received when grilling.
- Tip:
- The vegetables are interchangeable. I`ve already prepared this in this way with mushrooms, corn, cucumber, eggplant and the like.
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