Vegetable pan with mozzarella

Name: Vegetable pan with mozzarella
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 30 g Bulgur (pre-cooked wheat groats); 7-10 Tbsp salt, black pepper; 1 (approx. 200 g) small aubergine; 1/2 Sweet pepper (e.g. yellow; approx. 100 g); 1 (150 g) small stick of leek; 1 (approx. 150 g) small zucchini; 1 tsp (5 g) Olive oil; 1 TEASPOON dried herbs of Provence; 60 g Mozzarella cheese; 2-3 stem(s) Parsley; 7-10 Tbsp colourful pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

30 g Bulgur (pre-cooked wheat groats)
7-10 Tbsp salt, black pepper
1 (approx. 200 g) small aubergine
1/2 Sweet pepper (e.g. yellow; approx. 100 g)
1 (150 g) small stick of leek
1 (approx. 150 g) small zucchini
1 tsp (5 g) Olive oil
1 TEASPOON dried herbs of Provence
60 g Mozzarella cheese
2-3 stem(s) Parsley
7-10 Tbsp colourful pepper

Directions

1
Wash Bulgur and put it in 100 ml of boiling salted water. Cover and let it swell for about 10 minutes at low heat
2
In the meantime clean and wash the vegetables and cut them into large pieces. Heat the oil. Fry the vegetables in it, turning them frequently. Pour on 6 tablespoons of water. Add herbs. Cover and stew for 10-12 minutes, season to taste
3
Cut the mozzarella into slices. Spread on the vegetables about 5 minutes before the end of the cooking time and let them melt
4
Wash parsley, chop roughly and mix into the bulgur. If necessary, sprinkle coloured pepper over the vegetable pan. Add the bulgur
5
Instead of bulgur you can also cook rice or boiled potatoes with the vegetable pan