Colorful Vegetable Skillet

Ingredients

• 1.8 oz small zucchini
• 0.35 yellow bell pepper
• 0.35 red bell pepper
• 2 vegetable onions
• 1 fresh young garlic bulb
• 1 sprig thyme
• 1 sprig rosemary
• 8.8 oz cherry tomatoes
• 2 tbsp olive oil
• 2.02 fl oz Mediterranean vegetable broth
• Salt
• pepper (from the mill)
• 5.6 oz sheep cheese

Instructions

1. 1.

   Clean zucchini, wash, pat dry and cut into approximately 0.4 inch thick slices.

2. 2.

   Halve bell peppers, remove seeds, wash and cut into wide strips.

3. 3.

   Clean, peel, halve and cut onions into thin strips.

4. 4.

   Remove outer skin and root end of garlic. Halve bulb crosswise and slice into very thin slices.

5. 5.

   Wash thyme and rosemary, shake dry, strip leaves/needles and finely chop.

6. 6.

   Wash cherry tomatoes, drain and halve or quarter as needed.

7. 7.

   Heat oil in a large, deep pan. Sauté onions and garlic over medium heat for 1-2 minutes while stirring until translucent.

8. 8.

   Add bell pepper strips and cook for another 1-2 minutes while stirring until browned. Pour in vegetable broth.

9. 9.

   Add zucchini and chopped herbs and simmer for another 2-3 minutes.

10. 10.

    Mix tomatoes into the vegetable skillet and simmer for another 2-3 minutes. Season with salt and pepper.

11. 11.

    Finally, crumble sheep cheese over the colorful vegetable skillet with your fingers.