Pepper and celery vegetables

Ingredients for 4 servings:

• 2 bell peppers, red
• 0.33 celeriac
• 1 small onion(s)
• 2 large garlic cloves
• 2 sprigs rosemary
• 2 sage leaves
• 1 tsp, heaped oregano
• ½ tsp thyme
• 5 tbsp olive oil
• 100 ml vegetable stock
• Salt and pepper, black, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

an ideal accompaniment to grilled dishes

Wash the bell peppers, remove the stems and seeds, and cut into strips approximately 5 cm long and approximately 8 mm wide. Peel the celery and cut into strips approximately 3 cm long. Peel the onion and slice into rings. Peel the garlic cloves and cut each into 4 pieces. Prepare the vegetable stock (from the stock cube). Tip: Pour the leftover soup into a bottle and store in the refrigerator. Heat half of the olive oil in a saucepan and fry the onion rings until golden brown, then add the celery. Once the celery has taken on some color, deglaze with the vegetable stock and sauté the celery until the stock has evaporated. Cover if necessary. Remove the celery and onions and set aside on a deep plate. Now add the rest of the olive oil to the pan, heat well, and fry the bell peppers until crisp. After 2 to 3 minutes, add the garlic first, followed by the celery and onion rings. Now combine all the spices and season well with salt and plenty of pepper, then mix everything thoroughly! You can also add a dash of olive oil if desired. Now place a lid on the pot and warm it either on the stovetop or in the oven (approx. 75°C top/bottom heat) for at least 10 minutes. The vegetables can be prepared well in advance, kept warm for a relatively long time, or even reheated.