Corn and Pepper Vegetable

Ingredients

• 800 g bell peppers (red and green)
• 1 can corn
• 2 white onions
• 3 cloves garlic
• 1 bunch fresh mint
• 1 l vegetable broth
• 2 tbsp olive oil
• 3 tbsp Lime juice
• 2 chili peppers
• paprika powder, hot
• Salt
• black pepper (freshly ground)
• 1 baguette

Instructions

1. 1.

   Preheat oven to 200°C. Wash peppers, halve them, remove seeds and cut into thin strips. Peel onions and garlic and finely chop. Wash chili peppers, halve them, remove seeds and cut into large pieces. Drain corn in a sieve and let it dry well. Wash mint, shake off excess water, set aside some leaves, finely chop the rest. Blend 1/3 of the corn with vegetable broth.

2. 2.

   Heat oil in a pot, sauté onions, garlic, and peppers for about 5 minutes. Add chopped mint, corn, vegetable broth, lime juice, and chili pieces; simmer over low heat for 12–15 minutes. Slice baguette diagonally into thin slices and roast on the upper rack of the oven until golden brown. Remove pot from stove. Season with pepper, salt, and serve garnished with mint leaves and baguette slices.