John Myers
Ingredients for 4 servings:
- 2 m.-large zucchini
- 1 clove(s) garlic
- 1 bell pepper(s)
- 250 g mushrooms
- 250 g feta cheese
- 15 green olives
- 300 g cherry tomatoes
- ¼ liter wine, white, dry
- 1 tbsp Provençal herbs
- 1 tbsp basil
- 1 onion(s)
- 1 small can of tomato paste
- Salt
- Pepper, colorful
- 3 tbsp olive oil
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Cut the zucchini in half, fan out the four pieces into thin slices, but not all the way through. Season with salt and pepper. Arrange everything in an ovenproof dish. Finely chop the bell pepper and add it. Finely slice the garlic and add it too. Arrange the cleaned and halved mushrooms on top. Place the olives and the feta cheese in the remaining gaps. Dice the onion and sprinkle over the garlic. Season everything well with pepper and scatter the herbs de Provence over the top. Mix the wine and tomato paste together and pour over the ingredients, then drizzle everything with olive oil. Halve the tomatoes, season with salt, and arrange the basil on top. Place the tomatoes, cut-side up, over the vegetables to coat everything. Drizzle the tomatoes with olive oil and pepper. Place the open dish on the middle rack of the preheated oven and bake at 200°C for about 20 minutes. Serve with baguette and red wine.
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