Summary

Ingredients

• 3 tablespoon olive oil
• 150 g onion (s), finely diced
• 2 medium clove (s) garlic, finely chopped
• 450 g red pepper (s), diced
• 600 g zucchini, diced
• 800 g Hokkaido pumpkin (se), diced
• 300 g cocktail tomatoes, halved
• 1 can tomato (s), chunky, 400 g
• 2 teaspoons salt
• 1 teaspoon black pepper from the mill
• 1 tablespoon Herbs Provence
• 2 teaspoons vegetable stock powder
• 100 g peanuts, roasted and salted
• 150 g olives, black, pitted, halved

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Instructions

1. Sauté the onion and garlic cubes in olive oil for 2-3 minutes over medium heat until translucent. Add the pepper and pumpkin cubes and let them sweat for 10 minutes, stirring every now and then so that nothing burns. Now add the zucchini cubes and the chunky tomatoes, season with salt, pepper and herbs from Provence and cook for another 20 minutes. Finally add the olives, halved tomatoes and peanuts to the vegetables and cook for five minutes. Season again to taste.
2. There is also baguette, but you can also serve poached fish fillet.
3. 284 Kcal per serving.