Tricolor vegetables à la Didi

Ingredients for 4 servings:

• 2 cans of corn
• 2 bell peppers, green
• 4 tomatoes, fresh
• 1 small onion(s)
• 2 tbsp flour
• ½ liter vegetable broth
• 2 slices of processed cheese
• 1 tbsp olive oil
• salt and pepper
• Parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with cheese

Drain the corn. Reserve the broth and make up to 1/2 liter with vegetable broth. Wash the peppers, remove the seeds and white pith, and cut into small cubes. Wash the tomatoes and blanch them briefly in boiling water until the skins come off. Peel the skins. Quarter the peeled tomatoes, remove the seeds and juice, and cut the flesh into small pieces. Peel the onion and cut into small cubes. Sauté in hot olive oil until translucent, but do not brown. Stir constantly, then dust with flour and deglaze with vegetable broth. Add the corn, peppers, and tomatoes and simmer on low heat for 10 minutes. Stir in the cheese and season with salt and pepper. Sprinkle with parsley and serve.