Vegetable pan with rosemary and bacon

Ingredients for 2 servings:

• 1 zucchini
• 1 eggplant(s)
• 1 bell pepper(s)
• 2 m.-sized potatoes
• 1 small carrot(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 100 g bacon cubes
• Olive oil for frying
• some vegetable broth
• Paprika powder
• salt and pepper
• 2 sprigs rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Dice the zucchini, eggplant, bell pepper, and potato. Coarsely grate the carrot. Finely dice the onion and garlic clove. Heat the olive oil in a pan and add the onion and garlic clove. Then add the bacon cubes and let them cook. Finally, add the rest of the ingredients. Fry everything briefly and then deglaze with the vegetable stock. Add the rosemary sprigs and simmer everything on low heat with the lid closed for about 10 minutes. Remove the lid and simmer for another 5 minutes. Serve with herb curd and/or some fresh baguette.