Pepper and zucchini pot

Ingredients for 4 servings:

• 500 g bell pepper(s), red or pointed peppers
• 1 zucchini, approx. 300 g
• 1 m.-sized onion(s)
• 1 tsp, heaped herbs of Provence
• 150 ml vegetable stock
• 1 dash of cream
• 1 corner(s) of processed cheese
• salt and pepper
• possibly sauce thickener, lighter
• Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

from the TM5

Separately, clean the vegetables and chop them into large pieces. Chop them in a mixing bowl for 8-10 seconds/speed 4 and set aside. Add a little fat to the mixing bowl. Heat for approx. 3 minutes at 100°C/speed 1, drop the onion in large pieces into the mixing bowl and chop for approx. 10 seconds/speed 3. Then sauté for approx. 3-5 minutes on reverse/100°C/speed 2. Add the vegetables, vegetable stock, herbs, and cream and cook on reverse/10 minutes/100°C/speed 3. Add the processed cheese for the last 3 minutes. Finally, season the vegetables with salt and pepper. Thicken with a sauce thickener if desired. This will then require a little more cooking time (approx. 2 minutes). Tip: You can choose any processed cheese you like: cream, herb, paprika, or mushroom. Mushrooms themselves also go well with it! For example, I serve it with mashed potatoes and a slice of baked grilled or pan-fried cheese.