Pumpkin Ratatouille

Ingredients

• 500 g small pumpkin (1 small pumpkin)
• 2 red bell peppers
• 2 green bell peppers
• 4 tomatoes
• 2 zucchinis
• 1 onion
• 1 chili pepper
• 3 Garlic cloves
• 2 tbsp olive oil
• 400 ml Vegetable broth
• 2 sprigs thyme
• 2 stems basil
• Salt
• Pepper

Instructions

1. 1.

   Peel the pumpkin, halve it, remove seeds and cut flesh into 1.5 cm cubes. Wash bell peppers, halve them, remove seeds and white membranes, cut peppers into 1.5 cm cubes.

2. 2.

   Wash tomatoes, blanch in hot water, peel, cut flesh into cubes. Slice zucchini into thin rounds with a mandoline. Peel onion and slice into strips. Wash chili pepper, remove seeds and white membranes, cut into rings. Peel garlic and finely chop.

3. 3.

   Heat oil in a pot and sauté garlic, chili rings and onion strips for 1–2 minutes. Then add remaining vegetables. Deglaze with broth and simmer for 10–15 minutes over medium heat.

4. 4.

   Meanwhile wash thyme and basil, shake dry, pluck leaves and chop.

5. 5.

   After cooking, add thyme and basil to the stew and season with salt and pepper.