Tomato and pepper vegetables with halloumi

Ingredients for 2 servings:

• 2 onions
• 3 tbsp olive oil
• 1 pointed pepper, red
• 1 bell pepper(s), orange
• 4 tomatoes
• 3 garlic cloves
• 1 tbsp herbs de Provence
• some salt and pepper
• 1 halloumi
• some olive oil
• 2 tsp herbs de Provence

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

light summer food

Cut the onion into half rings and fry in olive oil in a pan until translucent. Cut the pointed peppers into rings (looks great in the food!) or half moons (a bit more nimble to eat) and the orange bell pepper into short strips, then add them to the pan with the cooked onions. Mix everything well to ensure the peppers are also covered in oil and cook with the lid closed over medium heat until the peppers are soft. Dice the tomatoes and then add them to the pan. Press the garlic cloves through a garlic press and add them, along with the herbs de Provence and season with salt and pepper to taste. Mix everything well and cook over medium heat until tender. Meanwhile, cut the halloumi into two slices. Heat the olive oil in a pan and sprinkle the herbs de Provence on the side where you first cooked the cheese. Before turning, sprinkle the other side with herbs so they stick to the cheese. Serve both together. A rosé wine goes well with the dish. A light and wholesome meal that tastes particularly good in summer.