John Myers
Ingredients for 2 servings:
- 1 large zucchini
- 200 g mushrooms, brown
- 2 m.-sized potatoes, mainly waxy, organic
- 3 stalk(s) spring onion(s)
- 2 bell peppers, green
- 1 chili pepper(s)
- 100 g feta cheese
- 1 clove(s) garlic
- Ginger
- Salt
- Thyme
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
vegetarian
Cut the potatoes into 1 cm cubes and fry in a pan with a little sunflower or olive oil until lightly browned. Then add the mushrooms and zucchini, quartered or diced. Fry for about five minutes. Then add the spring onions, cut into small rings. After another five minutes, fry the diced bell pepper. Now grate the garlic clove and twice the amount of ginger into the pan. Cook briefly. Please do not use sliced/pressed/chopped garlic. Now add about 1 teaspoon of salt and the chopped chili pepper. Then turn off the heat and let the pan stand on the hot plate. Crumble the feta over the dish. Once the feta has melted a little, add the thyme. Plate up and serve with baguette, if desired. I recommend a white wine spritzer or apple spritzer to drink. 300 kcal per serving.
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