Paprika-Zucchini Vegetable with Provence Herbs

Ingredients

• 1 large yellow bell pepper (or 2 small)
• 1 large green bell pepper (or 2 small)
• 1 large red bell pepper (or 2 small)
• 600 g large tomatoes
• 250 g zucchini
• 250 g onions
• 2 Garlic cloves
• 2 tsp chopped rosemary needles
• 2 tsp chopped thyme leaves
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 200 ml vegetable broth
• rosemary needles (for garnish)

Instructions

1. 1.

   Halve the bell peppers, remove stems, seeds and membranes, wash and cut into strips.

2. 2.

   Briefly blanch the tomatoes, peel, quarter, deseed and roughly cube. Wash, trim and roughly cube the zucchini. Peel and finely dice the onions and garlic.

3. 3.

   Add the vegetables with herbs, salt, pepper, lemon juice, oil and broth to a pot. Cover and roast in a preheated oven at 180°C for about 35 minutes. Stir the paprika vegetable, season and serve sprinkled with rosemary needles.