Potato ratatouille

Ingredients for 4 servings:

• 600 g potatoes, preferably waxy
• 1 zucchini
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 150 g mushrooms
• 1 onion(s), red
• 2 sprigs rosemary
• 2 tbsp olive oil
• 1 clove(s) garlic
• 400 g tomato(s), finely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious and vegetarian

Wash and trim the potatoes and vegetables. Peel the potatoes and cut them into medium-sized cubes along with the bell peppers and zucchini. Quarter the mushrooms, peel the onions and slice them into wedges, pluck the rosemary needles from the stalks and chop them. Pre-cook the potatoes in a pot with a little salted water for about 10 minutes, then drain and set aside. Heat the olive oil in a pan and fry the onions, bell peppers, zucchini, and mushrooms for about 10 minutes. Meanwhile, peel the garlic, finely slice it, and add it to the vegetables along with the chopped tomatoes. Season with salt and pepper. After another 3-4 minutes, add the potatoes and rosemary and mix everything well. Season to taste and serve.