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Mediterranean vegetables with mozzarella in the Actifry

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 2 bell peppers
  • 1 zucchini
  • 1 eggplant(s)
  • 1 jar mushrooms
  • 1 roll(s) of mozzarella
  • Salt
  • rosemary
  • Thyme
  • oregano
  • ½ tbsp rapeseed oil (Actifry spoon)

Instructions

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

Drain the mushrooms. Wash the vegetables. Peel and finely chop the onion. Add 1/2 tablespoon of oil to the Actifry, add the onions, and set the timer for 5 minutes. In the meantime, deseed and chop the peppers, as well as the zucchini. When the timer is up, add the peppers and zucchini. Set the timer for 10 minutes. Season with salt, rosemary, thyme, and oregano. Chop the eggplant. After 10 minutes, add the eggplant and the mushrooms. Set the timer again for 10 minutes. Cut the mozzarella into pieces, add it to the vegetables after 10 minutes, and let it melt for 2 minutes. Serve with Ebly, rice, or even baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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