Stuffed Zucchini and Pepper Boats

Ingredients

• 2 red bell peppers
• 4 tbsp olive oil
• 2 large zucchinis
• 1 yellow bell pepper
• 1 red pepperette
• 2 Tomatoes
• 2 Garlic cloves
• 2 shallots
• 2 sprigs oregano
• 2 sprigs thyme
• Salt
• black pepper (freshly ground)
• 300 g feta cheese
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (392°F).

2. 2.

   Wash the red bell peppers, cut them in half lengthwise and remove seeds and membranes. Brush with a little oil. Wash the zucchinis, halve them lengthwise, scoop out or cut the flesh into small cubes. Lightly brush the zucchini halves with oil as well. Place the pepper and zucchini halves, open side up, in a greased baking dish and bake for about 8 minutes.

3. 3.

   Meanwhile wash the yellow bell pepper and red pepperette, halve them and remove seeds and white membranes. Cut the yellow pepper into ~1 cm cubes; cut the pepperette slightly smaller. Wash the tomatoes, trim stems, quarter them, remove seeds and chop small. Peel garlic and shallots and finely slice. Wash herbs, shake dry, pluck leaves and chop as desired. Heat 2 tbsp oil in a pan, gently sauté garlic and shallots. Add pepperette, bell pepper and zucchini cubes and cook briefly. Stir in herbs and tomatoes, season with salt and pepper. Dice the cheese.

4. 4.

   Fill the cooked vegetable cubes into the hollowed vegetable halves and top with feta. Drizzle remaining olive oil, return to baking dish and bake for another ~10 minutes.

5. 5.

   Optionally finish before serving with a few dashes of lemon juice.