INGREDIENTS

• 2 courgettes
• 1 yellow pepper
• 1 red pepper
• 3 spring onions
• 1-2 garlic cloves
• 3 sprigs thyme
• 1 sprig of rosemary
• 250 g/9 oz cherry tomatoes
• 2 tbsp olive oil
• salt, pepper
• 100 ml/3.5 fl oz vegetable stock
• 150 g/5 oz feta cheese, to taste

HOW TO MAKE IT

1. Clean and wash the courgettes, cut in half lengthways and slice diagonally. Wash the peppers, remove the seeds and white inner skins and cut into pieces. Trim and wash the spring onions and slice diagonally into rings. Peel and chop the garlic. Wash the thyme and rosemary, shake dry, remove the leaves and needles and chop finely. Wash the cherry tomatoes, drain and halve or quarter depending on their size.
2. Heat the oil in the ZWILLING Joy Plus fry pan 24 cm. Sauté the peppers and courgettes over a medium heat for approx. 3-4 minutes, turning several times. Add the whites of the spring onions and the garlic and sauté briefly. Stir in the herbs, season with salt and pepper. Pour in the vegetable stock and bring to the boil. Add the tomatoes and simmer over a low heat for a further 2-3 minutes.
3. Season with salt and pepper. If desired, crumble the feta cheese over the vegetable pan.
4. Serve the vegetable pan with baguette as a vegetarian dish or as a side dish, e.g. with steak.

Tip

The vegetables can be varied according to taste and season.

Info

The wide pouring rim of the ZWILLING Joy Plus fry pan allows the vegetables to slide straight from the pan onto the plate.