Feta vegetable pot

Ingredients for 3 servings:

• 9 m.-sized potatoes
• 2 zucchinis
• 1 bell pepper(s) (red)
• 1 onion(s)
• 2 cloves garlic
• 1 can/n beans, Italian (white)
• 300 g feta cheese (very good quality, creamy)
• 200 g cream cheese
• 4 tbsp ajvar
• Herb salt oregano, rosemary, paprika
• 4 tbsp olive oil
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and slice them very thinly (using a food processor or a grater). Peel the onions, quarter them, and also slice them thinly. Crush the garlic. Place everything in a large pot with the olive oil and simmer with the lid on over medium heat for 15 minutes. Then season with herb salt, pepper, oregano, rosemary, and paprika. Wash, deseed, and thinly slice the bell peppers. Also slice the zucchini very thinly. Add both to the pot with the potatoes and stir in. Simmer with the lid closed for another 10 minutes. In a bowl, mix the feta cheese with the cream cheese and ajvar until creamy. Add the beans to the potato and vegetable pot and stir in. Spread the feta cream on top of the vegetables. Place the lid on the pot and simmer for another 10 minutes, until the cheese has melted.