Cucumber Ratatouille with Mozzarella

Ingredients

• 600 g cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• 500 g tomatoes
• 3 white onions
• 2 Garlic cloves
• 1 sprig rosemary
• 6 sprigs Thyme
• 3 sprigs Basil
• 2 tbsp olive oil
• Salt
• black pepper, freshly ground
• 100 ml Vegetable broth
• 1 mozzarella cheese

Instructions

1. 1.

   Wash and halve the cucumbers lengthwise, remove seeds, and slice into 1 cm thick rounds. Wash, trim, halve, seed, remove white skin from bell peppers, and cut into 2 cm squares. Briefly blanch tomatoes, cool, peel, quarter or eighth, and seed. Peel and quarter onions. Peel garlic. Rinse rosemary, thyme, and basil; pat dry and strip leaves. Chop rosemary and thyme; leave basil leaves whole.

2. 2.

   Heat oil and sauté onions until translucent, then press in garlic. Add cucumbers, bell peppers, rosemary, and thyme and simmer for 3 minutes. Season with salt and pepper.

3. 3.

   Add broth, cover, and simmer on low heat for about 10 minutes. Add tomatoes and cook another 10 minutes. Adjust seasoning with salt and pepper.

4. 4.

   Slice mozzarella and layer it over the vegetables in the pot. Cover and let sit on a turned-off stove for 3 minutes until cheese melts. Sprinkle basil leaves and serve.