Vegetarian vegetable pan

Ingredients for 4 servings:

• 2 bags of wheat (Ebly – soft wheat)
• 2 m.-large carrot(s)
• 1 vegetable onion(s)
• 2 bell peppers, red and yellow
• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 1 tube(s) Tomato paste
• ½ liter vegetable broth
• 1 pack of Italian herbs (from the freezer)
• 6 cherry tomatoes, churry, paprika powder
• Cayenne pepper
• salt and pepper
• curry
• Paprika powder
• Olive oil or clarified butter
• Herbs, fresh as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with tomato sauce and Ebly wheat

Cook the soft wheat flour in salted water for about 10 minutes according to the package instructions. Meanwhile, clean the vegetables and cut them into diamonds or strips, as desired. Finely dice the onions. Add a little olive oil to a hot pan, lightly fry the carrots and then add the onions. Then lightly fry the peppers again. Finally, add the zucchini and eggplant and the tomato paste. Fry everything for a while, then pour in the vegetable stock. Add the cooked soft wheat flour and the herbs and season to taste. Serve with the halved or quartered cherry tomatoes, perhaps sprinkling some fresh herbs on top. Note: This recipe can, of course, be modified to use seasonal vegetables. It’s also delicious with mushrooms, or with leeks or spring onions instead of onions. For an even more Mediterranean feel, try using sun-dried tomatoes instead of fresh ones and a little basil pesto. It can be eaten as a main course or as a side dish.