Amaranth vegetable casserole

Ingredients for 2 servings:

• 125 g amaranth
• 350 ml vegetable stock
• 1 onion(s)
• 1 garlic clove(s) (alternatively 1 heaped tsp wild garlic paste from the jar)
• 450 g zucchini
• 150 g carrot(s)
• 300 g tomatoes
• salt and pepper
• ¼ tsp cayenne pepper
• Paprika powder, sweet
• Thyme
• olive oil
• 50 g cheese (gratin cheese)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the amaranth to a boil in the vegetable broth, reduce the heat to low, and simmer for about 25 minutes, until the seeds are soft. Finely dice the onion, garlic, and carrot; cut the zucchini into slightly larger cubes. Blanch the tomatoes, peel, deseed, and finely chop. Sauté the zucchini in a pan with olive oil, season with salt, pepper, and plenty of paprika, and cook until cooked through. Remove from the pan and set aside. Now sauté the onion and garlic in oil, add the diced carrots, season with salt, cayenne pepper, and 1 teaspoon of paprika, and fry gently for 5 minutes over medium heat. Add the tomatoes, season with thyme, and braise for another 10 minutes. Stir in the diced zucchini and transfer the vegetable mixture to a baking dish. Spread the amaranth over the vegetable layer, sprinkle with cheese, and bake at 200°C for about 20-25 minutes, until the cheese has melted.