Gratinated vegetables with sausage sticks

Ingredients for 2 servings:

• 350 g pepper(s), red, yellow
• 400 g broccoli
• 300 g zucchini
• 400 g meat sausage (poultry)
• Crème fraîche, low-fat
• Cheese, 16% fat, grated
• 100 ml vegetable stock
• 2 small onions
• 1 clove(s) garlic
• Salt and pepper, freshly ground
• Paprika powder, sweet
• chili flakes
• herbs, Italian
• basil
• oregano
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Cut the peppers and zucchini into bite-sized pieces, and cut the sausage into thin sticks. Divide the broccoli into small florets and place in boiling water for 3 minutes, then drain. Heat a little olive oil in a pan, add the peppers and zucchini, and sauté for a few minutes. Add a finely chopped onion and the crushed garlic and season with salt, freshly ground pepper, Italian herbs, basil, and a few chili flakes. Pour in some of the vegetable stock and sauté for another 10 minutes. The vegetables should still have some bite; then add the broccoli florets and cook for a few more minutes. Transfer the vegetables to a baking dish, discarding any liquid first. Dilute the crème fraîche with a little vegetable stock and season with freshly ground pepper and oregano. Stir in the grated cheese. Spread the mixture over the vegetables and bake at 200°C (400°F) for about 20 minutes. Meanwhile, heat some olive oil in a pan, add the onion and sausage links. Season everything with freshly ground pepper and paprika, and sauté for a few minutes. Keep warm until the vegetables are ready, or start roasting a little later. Serving the vegetables without meat makes for a delicious, low-calorie, low-fat dish.