Braised peppers and zucchini with sheep's cheese
Time
Preparation time: 10 min.
Cooking or baking time: 20 min.
Total preparation time: 30 min.
ingredients
- 2 red peppers
- 2 zucchini
- 200 g sheep's cheese
- balsamic
- Mediterranean herbs, preferably fresh
- Garlic to taste
- (brown) sugar
preparation
- Slice peppers lengthwise into wide strips, fry in a pan on the skin side. The skin may get dark spots, take out.
- Cut the zucchini lengthwise into thick sticks, also fry in olive oil, then put the peppers back into the pan. The vegetables should be seared, not only steamed, so that roasted aroma develops.
- Push the vegetables to the edge and add 1 tbsp sugar to the pan center. Season the vegetables: oregano, thyme, rosemary ... - what the balcony / garden so gives - or use a Mediterranean herbal mixture (just mortar, which "awakens" the aroma of dry herbs). Salt, pepper and the minced garlic.
- Meanwhile, the sugar is slightly caramelized. Now deglaze with a good shot of balsamic vinegar, put the lid on the pan and turn to low temperature. Let the vegetables cook as far as you like it - for me it may still bite. In between turn once or twice.
- In the meantime, slice 200g of sheep's cheese (right, not the cow's copy). Distribute on the vegetables, do not stir. Now leave the pan with the lid on with the stovetop switched off for approx. 5 minutes, so that the sheep's cheese is a bit runny.
In addition a flatbread, and the summer dinner is ready. Is in max. 30 minutes ready and enough for 2 "meatless" eaters as a main course.
