Provencal frying pan

Name: Provencal frying pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Potatoes; 1 (approx. 250 g) Aubergine; 1 (approx. 200 g) Courgette; 1 (approx. 200 g) Meat Tomatoes; 1 Vegetable Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp colored, coarsely ground pepper; 7-10 Tbsp dried herbs of Provence or fresh thyme, oregano and rosemary; 175 g Sheep cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Potatoes
1 (approx. 250 g) Aubergine
1 (approx. 200 g) Courgette
1 (approx. 200 g) Meat Tomatoes
1 Vegetable Onion
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp colored, coarsely ground pepper
7-10 Tbsp dried herbs of Provence or fresh thyme, oregano and rosemary
175 g Sheep cheese

Directions

1
Peel, wash and slice the potatoes. Clean, wash and cut aubergine, zucchini and tomatoes into large pieces. Peel onion and cut into rings. Peel garlic and chop finely. Fry potatoes in hot oil while turning for 5 minutes.
2
Add onion rings, garlic, eggplant and zucchini and cook for about 8-10 minutes. Fold in tomatoes. Season vegetables with salt, pepper and herbs. Crumble the cheese roughly and sprinkle over the vegetables