Vegetables on Bread Baked in the Oven

Ingredients

• 300 g Savoy Cabbage
• 250 g cauliflower
• 1 stalk leeks
• 100 g Sugar snap peas
• 100 g beans
• 2 Tomatoes
• 1 onion
• 4 Garlic cloves
• 2 tbsp butter
• 80 ml olive oil
• 250 ml meat broth
• 1 tsp Paprika powder (sweet)
• 1 bunch parsley
• 300 g farmer's bread (dry, thin slices)

Instructions

1. 1.

   Clean and wash the vegetables. Cut the savoy cabbage into wide strips, cauliflower into florets, and leeks into rings. Chop sugar snap peas and beans smaller. Dice tomatoes. Peel onion and roughly dice it. Peel garlic and slice thinly.

2. 2.

   Heat butter and half of the olive oil in a pot and sauté onion, leeks, and garlic. Add tomato cubes and let them simmer on low heat for a moment. Briefly braise cabbage and beans, then pour in meat broth. Add remaining vegetables and paprika powder, letting everything simmer for 10 minutes.

3. 3.

   Pour the remaining olive oil into a wide clay pot and swirl so the whole surface is coated. Lay the bread slices over it. Top with the cooked vegetables, sprinkle parsley. Bake in a preheated oven at 180°C (middle rack) for about 10 minutes.