Zucchini pan for vegetable haters with peppers and feta cheese

Ingredients for 4 servings:

• 2 m.-large zucchini or rather large
• 4 pointed peppers, red
• 6 onions
• 400 g sheep’s cheese or feta (exactly 2 small packages)
• 1 piece(s) ginger, plum-sized
• 3 cloves garlic
• 2 tbsp herbs de Provence
• 1 tbsp oregano
• 1 tsp sugar
• 2 tsp salt
• 1 tsp black pepper from the mill
• 3 tbsp oil, neutral

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

very simple, very Mediterranean and even vegetable haters will devour it

The pan is a hit with us when the zucchini glut hits! Peel the onions, cut them into quarters, and then divide them crosswise two or three times, depending on the size of the onions. Finely dice the garlic and ginger. Cut the zucchini into 1 cm slices, then quarter or sixth them, depending on the size. Cut the feta cheese into 1 cm cubes. There’s a lot of vegetables, so heat a large pan or roasting pan with the oil until very hot, then briefly sauté the onions, then add the zucchini, bell pepper, and ginger, and fry for a few minutes until the vegetables start to get brown edges or are soft. Reduce the heat. Then season well with salt, as the vegetables absorb a lot of the liquid, and add just as much pepper. Add the garlic and sauté for 1-2 minutes. Stir in the herbs and sugar. Fold in the cheese and cover for 2 minutes. Season again with salt, pepper, and Provençal herbs—a little chili is also delicious—and enjoy with fresh flatbread (it’s a great way to soak up any sauce that forms). I stuff the vegetables with a little sour cream into a doner kebab roll for the kids and sell them as “veggie doner kebabs.” It works well! If there are any leftovers, you can eat them the next day, chilled, with lemon juice and olive oil, as a delicious salad.