Fast Vegetable Pan with Feta


  • 1 Onion
  • 1 toe garlic
  • 1 Red pepper
  • 1 yellow pepper
  • 1 smaller zucchini
  • 2 tbsp olive oil
  • branches
  • thyme
  • stem
  • basil
  • 50ml vegetable broth
  • 100 g (from sheep) Feta
  • Salt
  • pepper

Peel and finely chop the onion and garlic cloves. Halve the peppers, deseed, wash and cut into strips. Wash and slice or dice the courgettes.

Heat the oil in a pan over medium-high heat and add the prepared vegetables. Lightly toast everything, stirring occasionally. Wash the herbs, shake them dry and scrape off the leaves over the vegetable pan. Stir and pour in the vegetable stock, simmer for 1 minute. Roughly crumble the feta and sprinkle over it, stir again and let everything soak briefly.

A dish that is ready in no time. Served with wholemeal baguette.

Nutritional values ​​(per serving):
286 kcal, 11 g protein, 23 g fat, 8 g carbohydrate, 4 g fiber

Recommended for:

  • obesity
  • arthrosis
  • high blood pressure
  • diabetes
  • fatty liver
  • Metabolic syndrome
  • MS
  • PCO syndrome
  • rheumatism
  • Heartburn / Reflux (with reduced-fat feta)
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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