Meatless vegetable pan

Ingredients for 4 servings:

• 800 g potato(s), waxy
• 4 small red bell peppers
• 3 small zucchini
• 1 large onion(s)
• 2 cloves garlic
• 40 g clarified butter
• 100 g corn (frozen)
• 2 tsp marjoram, dried
• some white pepper (from the mill)
• e.g. sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash, peel, and thinly slice the potatoes. Wash and dry the bell peppers and zucchini. Quarter the bell peppers, remove the white inner pith and core, and finely dice the flesh. Thinly slice the zucchini. Peel and finely dice the onion and garlic cloves. Heat the clarified butter in a non-stick pan and fry the diced onion, garlic, and potato slices for 5 minutes, then turn and add the remaining vegetables. Mix everything well, cover, and simmer over low heat for 15 minutes. Season the vegetables with marjoram, pepper, and sea salt and simmer uncovered for another 10 minutes, turning occasionally.