Mediterranean Ebly pan

Ingredients for 2 servings:

• 125 g Ebly, natural
• 1 tbsp olive oil
• 1 onion(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 m.-large zucchini
• 2 tsp rosemary, fresh, finely chopped
• 1 large garlic clove(s), finely chopped
• 4 tsp pesto rosso, from the jar
• 75 g cheese, small cubes (Gouda, Gruyère or Feta)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Bring salted water to a boil and simmer the Ebly for 10 minutes, uncovered. Pour into a colander and drain thoroughly. Cut the bell peppers and zucchini into 15 mm cubes and the onion into thin wedges. Heat the oil, first briefly fry the onion wedges, then add the bell peppers, zucchini, and rosemary and fry vigorously. Reduce the heat, add the garlic, and cook everything for 3-4 minutes until al dente. Add the Ebly, mix in the pesto, and reduce the heat to very low. Sprinkle the cheese cubes over the mixture and cover the pan. After 2-3 minutes, the cheese will be melted.