Summary

Ingredients

• 2 zucchini
• 2 red pepper (s)
• 250 g mushrooms, brown
• 1 bunch spring onion (s)
• 300 g bulur, coarser
• 600 ml vegetable broth, boiling
• 2 chilli pepper (s), red, fresh
• 200 g sheep cheese
• 1 handful black olives, pitted
• 2 tablespoon tomato paste
• 1 handful parsley, fresh
• olive oil

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Instructions

1. Core the chili peppers and cut into rings. Pour into the boiling vegetable stock, add the bulgur and let it soak for at least 10 minutes.
2. In the meantime, cut the vegetables into cubes and fry them in a little olive oil for about 8-10 minutes. Halve the olives and add them after a few minutes. Add the soft swollen bulgur with the vegetables, simmer everything together briefly.
3. Cut the sheep`s cheese into cubes and add to the pan. Stir regularly until the sheep`s cheese has melted and a creamy sauce is formed. Season as needed with salt, pepper and chilli, fold in the parsley and serve.
4. This very simple recipe can be changed again and again with different types of vegetables, e.g., Cherry tomatoes, corn, eggplant