Vegetable parcels with mozzarella

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 bell peppers, yellow
• 2 tomatoes
• 2 onions, red
• 2 balls of mozzarella
• Salt and pepper, black, from the mill
• 4 tbsp olive oil
• 1 bunch of mixed herbs, e.g. thyme, oregano and basil
• 8 cherry tomatoes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

First, preheat the oven to 200°C (top/bottom heat). Wash and trim the peppers and tomatoes, deseed them, and cut both into wedges. Peel, halve, and slice the onions. Slice the mozzarella. Mix the vegetables in a bowl, season generously with salt and pepper, and toss with the olive oil. Wash the herbs and pat dry. Spread the vegetables on 4 sheets of baking paper. Top each with the herbs—reserve a few for garnish if desired—and 3-4 slices of mozzarella. Wash the cherry tomatoes, slice them, and arrange them on the mozzarella. Pack them into parcels and tie them with kitchen string. Place the tightly sealed parcels on a baking sheet and bake in the preheated oven for about 25 minutes. If serving as an appetizer, the parcels go well with ciabatta/baguette/white bread for soaking in the broth. Fried fish fillet or pan-fried meat goes very well as a main course.