Summer vegetables from the tin

Name: Summer vegetables from the tin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow and green pepper; 2 red pepper; 500 g Courgette; 2 medium-sized onions; 6 TABLESPOONS Olive oil; 2 TEASPOONS dried Italian herbs; 8 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 g Chiliquark; 400 g Ciabattabrot

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow and green pepper
2 red pepper
500 g Courgette
2 medium-sized onions
6 TABLESPOONS Olive oil
2 TEASPOONS dried Italian herbs
8 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 g Chiliquark
400 g Ciabattabrot

Directions

1
Clean, wash and cut the peppers into large pieces. Wash and clean the zucchini and also cut them into large pieces. Peel and slice the onions. Mix oil, herbs, garlic cloves with skin and prepared vegetables.
2
Season with salt and pepper. Spread on the fat pan of the oven or in a large flat roasting pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
3
Serve with chilli quark and ciabatta bread.