Red pepper and leek vegetables

Ingredients for 3 servings:

• 5 red bell peppers
• 1 bunch of spring onions
• 5 cloves garlic, sliced
• 2 sprigs rosemary, fresh
• 2 sprigs thyme, fresh
• 2 red chili peppers
• 2 tbsp extra virgin olive oil
• n. B. Salt and pepper, from the mill

Instructions

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

with Mediterranean herbs

Remove the stems and seeds from the peppers. Then dice them. Wash the spring onions, remove the roots and any wilted leeks, and cut them into rings. Peel and finely chop the garlic. Leave the seeds in the chili peppers and also cut them into fine rings. Add the olive oil to a hot pan and cook the garlic, chili rings, and onions over low heat until translucent. Now add the whole herb sprigs to the pan, followed by the diced peppers and finally the leek rings. Continue cooking over low heat so that the peppers remain al dente.