Raclette with peppers, zucchini, onions and feta cheese

Name: Raclette with peppers, zucchini, onions and feta cheese
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g Potatoes; 1 large zucchini; 1 yellow and red pepper; 200 g Sheep's cheese; 60 g black olives without stone; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 1-2 Branches of rosemary

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

500 g Potatoes
1 large zucchini
1 yellow and red pepper
200 g Sheep's cheese
60 g black olives without stone
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
1-2 Branches of rosemary

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Clean and wash the zucchini and peppers and cut them into thin slices or slices. Cut cheese into slices. Chop olives. Peel onions and cut into thin slices.
2
Drain the potatoes and keep warm. Cover the pans with vegetables, onions, feta cheese and olives. Season with salt and pepper. Drizzle with oil. Wash the rosemary and remove the needles. Sprinkle the pan with the rosemary and bake until the cheese has turned golden brown.
3
Add the boiled potatoes.