Lemon rice with feta and grilled peppers

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 onion(s), chopped
• 3 garlic cloves, crushed
• 1 small lemon(s), sliced
• 325 g long grain rice
• 600 ml vegetable stock
• 1 tbsp rosemary, chopped
• 1 large zucchini
• 2 red peppers, pitted, cut into 8 pieces
• 1 bell pepper(s), yellow, pitted, cut into 8 pieces
• 200 g feta cheese, cut into cubes
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

quick and vegetarian

Heat two tablespoons of oil in a cast-iron skillet. Sauté the onion over high heat for three minutes. Add the garlic and lemon slices and cook for two minutes. Pour in the vegetable stock and stir in the rice and rosemary. Bring the rice to a boil. Reduce the heat slightly and partially cover the skillet. Let the rice simmer for fifteen minutes, until the rice is tender and the vegetable stock has been absorbed. If the rice becomes too dry, add a little more vegetable stock or water. Cut the zucchini diagonally into long, thin slices. Heat the remaining oil in a large cast-iron skillet. Fry the zucchini slices and bell pepper pieces over high heat for five minutes on each side until golden brown. Press the bell peppers against the bottom of the skillet with a fish knife as they soften. Gently stir the rice into the vegetables, fold in the feta, and season with salt and pepper. Heat for one minute before serving.