Uschi's spicy vegetable pan

Ingredients for 2 servings:

• 1 large bell pepper(s)
• 2 carrots
• ½ kohlrabi
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s), red
• 1 piece(s) ginger
• 2 cups water
• 1 tsp, heaped Vegeta
• 2 tbsp cream cheese
• 2 tbsp parsley, chopped
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick-made, vegetarian

Clean the bell pepper, remove the seeds, and cut into small pieces. Peel the carrots and cut into small pieces, such as sticks, as well as the kohlrabi. Peel and dice the onions. Finely chop the ginger and garlic. Remove the seeds from the chili pepper and also cut into small pieces or thin rings. First, add the onion to the olive oil, then the garlic and chili. Sauté briefly. Then add the vegetables and cook for 1-2 minutes. Sprinkle Vegeta over them and pour in the water. Cover the pan and let everything simmer for a while until the vegetables are tender (I like them to still have a bit of a bite). Finally, stir in the cream cheese and sprinkle everything with parsley at the table. I like to serve this with a piece of bread, preferably flatbread or ciabatta. You can certainly use other vegetables, depending on what you have on hand.