Hunter's-style vegetable pan

Ingredients for 4 servings:

• 1 large zucchini
• 1 bell pepper(s), red
• 250 g mushrooms, brown
• 2 carrots
• 1 large tomato(s)
• 1 large onion(s)
• 4 garlic cloves
• 80 g herb butter
• 500 ml venison broth, alternatively beef broth or vegetable broth
• 2 tbsp tomato paste
• e.g. salt and pepper
• e.g. paprika powder
• n. B. Thyme
• e.g. rosemary
• e.g. marjoram
• e.g. oregano
• n. B. Nutmeg
• 400 g crème fraîche, optionally also light
• 50 g cream cheese (garlic or herb cream cheese)
• 2 tbsp, heaped parsley, chopped, also frozen
• 1 tbsp, heaped chives, chopped, also frozen
• 1 tbsp Dill, chopped, also frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

also possible as a vegetarian dish if you use vegetable broth instead of venison or beef broth

Wash and clean all the vegetables. Dice or chop the peppers, carrots, and onions. Quarter the zucchini lengthwise and then cut into thin slices. Quarter the mushrooms, including the stems and skins. Dice the tomato. Peel the garlic and either finely chop or press it. Put the herb butter in a large, high-sided pan. Add the diced peppers, carrots, and onions, along with the garlic, and fry until hot. Add 100 ml of the stock and reduce. Now add the mushrooms, zucchini, and tomatoes and fry over high heat. Add the tomato paste and fry briefly. Season to taste with the herbs and spices. Deglaze with the remaining stock and simmer for 10 minutes. Now add the crème fraîche and cream cheese and stir in while gently simmering. Simmer for another 5 minutes until the sauce thickens. If the sauce is still too thin, add a little more cream cheese or crème fraîche. Finally, garnish with parsley, chives, and dill and serve. Serve with rice or pasta.