Pumpkin ratatouille with peanuts

Ingredients for 8 servings:

• 3 tbsp olive oil
• 150 g onion(s), finely diced
• 2 medium-sized garlic cloves, finely chopped
• 450 g red bell pepper(s), diced
• 600 g zucchini, diced
• 800 g Hokkaido pumpkin(s), diced
• 300 g cocktail tomatoes, halved
• 1 can tomato(s), chunky, 400 g
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tbsp herbs de Provence
• 2 tsp vegetable stock powder
• 100 g peanuts, roasted and salted
• 150 g black olives, pitted, halved

Instructions

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

Sauté the diced onion and garlic in olive oil over medium heat for 2-3 minutes until translucent. Add the diced bell pepper and pumpkin and sauté for 10 minutes, stirring occasionally to prevent burning. Now add the diced zucchini and chopped tomatoes, season with salt, pepper, and Provençal herbs, and cook for another 20 minutes. Finally, add the olives, halved tomatoes, and peanuts to the vegetables and cook for five minutes. Season to taste. Serve with baguette, but you can also serve it with poached fish fillet. 284 kcal per serving.