John Myers
Ingredients for 3 servings:
- 1 m.-sized onion(s)
- 400 g tomatoes
- 1 medium-sized bell pepper(s)
- 1 m.-large zucchini
- 3 packs of sheep’s cheese, feta cheese, or similar (low-fat, approx. 9% fat, approx. 150-200 g)
- 50 ml vegetable stock, approx.
- possibly garlic if needed
- some balsamic vinegar
- n. B. herbs such as thyme, rosemary or of your choice
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Low-carb, low-fat
Cut the onions into rings or larger pieces. Heat a small pan and add a splash of water. Add the onions and sauté for about 3 minutes until translucent. Fill a casserole dish with the finely chopped tomatoes (or cherry tomatoes, leave these whole), the diced bell peppers, and the sliced zucchini. Add the translucent onions. Crumble the feta cheese over the top or layer it whole. Mix everything together with a spoon. Pour a small amount of vegetable stock (about 50 ml) into a cup and press in the garlic if desired. Also add the balsamic vinegar. Mix and pour over the vegetables and cheese. Chop the herbs and scatter them decoratively. Grill in the oven at 200°C (top/bottom heat) for about 15-20 minutes. Sprinkle with salt and freshly ground pepper and serve.
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