Roasted peppers with feta cheese

Ingredients for 4 servings:

• 3 large bell peppers, red, green, yellow
• 4 large zucchini (not the giant ones)
• 2 garlic cloves
• 1 large onion(s)
• 400 g sheep’s cheese
• 1 tsp rapeseed oil
• some water
• some salt and pepper
• 1 tbsp, leveled curry
• 1 tsp broth, granulated
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the bell peppers, remove the seeds, and cut into fairly large pieces. Wash the zucchini, peeling them lengthwise at intervals, leaving some of the skin on and dice them. Peel the garlic. Sauté the onion in rapeseed oil. Add the diced zucchini and bell peppers and fry well. Press the garlic through a garlic press and stir in. Sprinkle the granulated stock over the mixture, pour in a little water, and let it simmer gently. Meanwhile, season with salt, pepper, cayenne pepper, and 1 tbsp curry powder to taste. Add a little more water if necessary. Dice half of the feta cheese, stir in, and wait until the cheese has melted. Then scatter the other half of the diced cheese over the top and let it melt slightly. Serve with rice, pasta, or baguette.