Mediterranean vegetable casserole with potato dumplings

Ingredients for 2 servings:

• 400 g potatoes, cooked
• 250 g carrot(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 small zucchini
• 1 onion(s)
• 250 g bush beans or runner beans
• 2 tsp tomato paste
• some nutmeg
• salt and pepper
• 15 g cornstarch
• 1 tsp olive oil
• n. B. herbs, fresh or spice mix

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

in the Römertopf or from the Ultra Pro, suitable for WW

First, prepare the vegetables by peeling the onion and roughly chopping it. Trim the beans and cut them into 1.5-2 cm long pieces. Cut the carrots into 1 cm thick slices. Cut the tomatoes into eighths and split the pieces down the middle. Remove the ends of the zucchini, halve them lengthwise, and then cut them into semicircular pieces approximately 1 cm thick. Deseed the bell peppers and roughly chop them. Place the vegetables in a watered Römertopf/UltraPro/casserole dish with a lid and sprinkle with Italian herbs. If you don’t want to use a spice mix, you can make a mixture of fresh herbs; oregano, thyme, savory, parsley, and rosemary are suitable. Do not use basil, as it quickly becomes unsightly and loses its flavor in the oven. Add the tomato paste and olive oil and mix everything well. For the dumplings, mash the potatoes with a fork, stir in the cornstarch, and then season the dough with salt, pepper, and nutmeg. Roll the dough into small balls and place them on the casserole. I get about 10-12 balls from the dough. Bake everything at 180-220°C (top/bottom heat) for 30-45 minutes, depending on the casserole dish used. Note: In my experience, the food can stay in the oven much longer, but this depends on the stovetop and the dish used.