Summer vegetables with white bread and cheese crust

Name: Summer vegetables with white bread and cheese crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 green and yellow peppers (approx. 175 g each); 250 g Tomatoes; 3 Onions; 1 (approx. 330 g) Cabanossi; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 bunch Marjoram; 4 discs (10 g each) Baguette; 15 g Butter; 50 g grated medieval Gouda cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 green and yellow peppers (approx. 175 g each)
250 g Tomatoes
3 Onions
1 (approx. 330 g) Cabanossi
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 bunch Marjoram
4 discs (10 g each) Baguette
15 g Butter
50 g grated medieval Gouda cheese

Directions

1
Clean, wash and cut the peppers into pieces. Clean, wash and slice the tomatoes. Peel and slice onions. Cut cabanossi into slices. Heat oil in a pan.
2
Fry the peppers and onions for four minutes while turning. Add the tomatoes and fry for another two minutes. Add cabanossi, season with salt, pepper and paprika. Wash the marjoram, dab dry and chop coarsely, except for a few leaves for garnishing.
3
Spread the baguette with butter and sprinkle with marjoram. Layer the vegetables, cabanossi and baguette in a greased ovenproof dish. Sprinkle baguette with cheese. Bake in the preheated oven (electric oven: 200 °C / gas: level 3) for 15 to 20 minutes.
4
Garnish with remaining marjoram.