Mediterranean oven-baked vegetables

Ingredients for 2 servings:

• 250 g minced meat (poultry)
• 2 tsp oil
• 1 tbsp tomato paste
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), yellow, diced
• 1 zucchini, diced
• 250 g tomatoes, pureed
• 1 clove(s) garlic, finely diced
• 1 tsp vegetable broth (instant powder)
• 125 ml water
• 50 g cheese, grated
• oregano
• marjoram
• Paprika powder
• Thyme
• coriander
• Salt

Instructions

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

WW – suitable, 4.5 p. per person

Place the vegetables in a casserole dish. Heat the oil in a pan and brown the ground beef and garlic. Season the meat with a little salt, pepper, and paprika. Add the tomato paste, mix well, and sauté briefly. Add the water and the passata and bring to a boil. Season generously with the vegetable stock and seasonings. Pour the sauce into the casserole dish with the vegetables and mix well. Sprinkle with the cheese and bake in the oven for about 20 minutes at 200°C (175°C fan-assisted). “Normal eaters” can serve it with bread or baguette, as it makes a lot of sauce. According to my (slightly outdated) portion list, the recipe calls for 9 portions in total and 4.5 per person. If you don’t like ground chicken or don’t have any on hand, you can of course use ground beef. You’ll need to calculate the portions differently, of course.