Buffalo mozzarella with paprika out

Name: Buffalo mozzarella with paprika out
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 TEASPOON grated organic lemon peel; 6 TABLESPOONS Olive oil; 1 red pepper; 2 Onions; 1 red and yellow pepper; 1 small zucchini; 100 g cherry tomatoes; 1 TEASPOON Tomato paste; 3 TABLESPOONS Balsamic vinegar; 1 TEASPOON liquid honey; 7-10 Tbsp salt, pepper; 400 g Buffalo mozzarella; 6 Stem(s) Basil; 2 TABLESPOONS black olives

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 TEASPOON grated organic lemon peel
6 TABLESPOONS Olive oil
1 red pepper
2 Onions
1 red and yellow pepper
1 small zucchini
100 g cherry tomatoes
1 TEASPOON Tomato paste
3 TABLESPOONS Balsamic vinegar
1 TEASPOON liquid honey
7-10 Tbsp salt, pepper
400 g Buffalo mozzarella
6 Stem(s) Basil
2 TABLESPOONS black olives

Directions

1
Mix lemon zest with 3 tbsp. olive oil. Halve the pepper lengthwise, remove seeds and cut crosswise into fine strips. Peel and halve onions and cut into approx. 1⁄2 cm thick slices. Quarter peppers, clean, wash and seed them.
2
Peel the skin with a peeler. Cut the bell peppers lengthwise into approx. 1⁄2 cm thick strips. Clean, wash and cut the zucchini into approx. 1⁄2 cm thick slices. Wash and halve the tomatoes.
3
Heat the remaining oil in a pot. Steam the pepper and onions in it at medium heat for about 2 minutes. Add bell pepper and zucchini and steam for about 2 minutes. Stir in tomato paste, sweat briefly and deglaze with vinegar.
4
Add tomatoes and honey, season with salt and pepper. Cover and cook over medium heat for 5-8 minutes.
5
Drain the mozzarella and cut into slices. Wash the basil, shake dry and pluck the leaves. At the end of the cooking time, fold the olives and basil into the pepper sauce. Serve together with the mozzarella.
6
Serve sprinkled with the lemon oil.