Vegetarian vegetable pan

Ingredients for 4 servings:

• 200 g cream cheese (cherry/paprika)
• 1 clove(s) garlic
• 1 onion(s)
• 1 tomato(s)
• 1 zucchini
• 3 carrots
• 2 spring onions
• 100 g sugar snap peas, according to taste
• 2 tbsp Italian herbs, frozen
• 3 tbsp tomato paste
• 6 tomatoes, dried, preserved in oil
• 250 ml vegetable stock, possibly less
• herbal salt
• pepper
• 200 g feta cheese, if you like it
• n. B. Rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Own creation

Cook the desired amount of rice according to the package instructions so that it is cooked at the same time as the vegetables. Wash and dice the tomatoes, zucchini, carrots, and snow peas, and cut the snow peas into thick strips. Peel and dice the onion and press the garlic through a garlic press. Finely chop the sun-dried tomatoes. Heat a little of the tomato oil in a pan, then briefly fry the onions, garlic, and chopped sun-dried tomatoes. Add the tomato paste, deglaze with a little vegetable stock, add the cream cheese, and let it dissolve. Since the carrots take the longest to cook, add them now. If they are still too dry, you can add more stock. Simmer for 5 minutes, then add the snow peas and zucchini. Season to taste with the herbs, herb salt, and pepper. Just before the vegetables in the pan are cooked, add the tomatoes and spring onions so they are only warmed through and not overcooked. Cut the feta into cubes and serve the rice with the vegetables and feta.