Summary

Ingredients

• 3 bell peppers, red, yellow, orange
• 2 onions)
• 1 clove garlic
• 1 zucchini
• 1 cup crème fraîche or sour cream
• liter ⅛ vegetable stock
• some oil (olive oil), for frying
• 1 tablespoon tomato paste
• some black pepper from the mill
• possibly salt
• 0.5 ½ cup ketchup, hot
• 1 pinch (s) sugar
• 1 teaspoon peppercorns, green, pickled

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Instructions

1. Wash the peppers, cut off the stalk. Quarter the pod and remove the white skins. Then cut into thin wedges.
2. Peel the onions, cut in half and cut into half rings.
3. Peel off the garlic clove, cut into fine slices, then squeeze it flat on a kitchen board with a little salt.
4. Wash the zucchini thoroughly, cut in half (larger ones possibly quarter) and cut into slices.
5. Chop half of the green peppercorns with a knife - leave the rest whole.
6. Sweat the onions a little, then add the paprika and fry together over a medium heat (produces roasted substances). A few minutes later add the zucchini - they have the shortest cooking time, they should still have a bit of bite. Then add the crushed garlic, green peppercorns and the tomato paste, stir in and let it sweat a little.
7. Pour in the vegetable stock and cook the vegetables in the open pan until they are al dente. Don`t let it get too soft, it should still have a bit of bite!
8. Add the ketchup and season with salt and pepper from the mill.
9. Finally add the creme fraiche and stir in. The vegetable mixture should have a creamy consistency.
10. Note: If children eat, just leave out green peppercorns and replace the hot ketchup with normal ketchup!