Turkish Vegetable Stew

Maybe your new favorite bean dish:

Rinse and clean vegetables. Cut the bell bell pepper into large pieces. Dip the tomatoes briefly in boiling water, then remove the skin. Cut tomatoes, zucchini and melanzane into 2 cm thick slices, onions into thin slices. Season melanzane with salt, stand for 10 min, dry with kitchen roll. Mix flour with a little bit of pepper, turn the melanzane lightly in flour on the other side, roast in olive oil for 2 min from each side on 2 or automatic cooking zone 7 to 9. Pre-boil beans with 1 cup of salted water for 2 min, pour into a colander and rinse briefly when cooled. Season the vegetables with salt, season with pepper and layer them in 2 layers in a shallow, wide roasting pan. Pour 300 to 350 ml of water and drizzle the remaining olive oil on top. Cover and cook in oven until done.

Circuit:

200 to 220 °C , 2nd rack v. U.

170 to 190 degrees , convection oven

approx. 50 min.

Sprinkle minced parsley over vegetable pot. Serve with feta cheese and pita bread.

100 min

of Hamburgische Electricitätswerke Ag

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