Servings: 4

Preparation Time: 40 min

Ingredients

• 1 small eggplant
• 1 fennel bulb
• 2-3 cloves of garlic
• 6 shallots
• 6 tomatoes
• 2 small zucchinis
• 1/2 yellow peppers
• 1/2 red peppers
• 100 g mushrooms
• 4 tbsp olive oil
• 5 tbsp vegetable broth
• Salt
• pepper
• Herbs of Provence
• 200 g feta
• 1 small whole grain
• baguette
• 1 clove of garlic

Method

1. Slice the eggplant, salt and leave to stand for a few minutes, then pat dry and cut the slices in half again.
2. Cut the fennel into pieces.
3. Peel and dice the garlic. Peel shallots and cut in quarters.
4. Chop the tomatoes into eighths, slice the zucchinis, and cut the peppers into bite-sized pieces.
5. Clean the mushrooms, cut in half or into slices depending on their size.
6. Heat 2 tablespoons of olive oil in a large pan and sauté the vegetables for 8-10 minutes.
7. Add the vegetable broth, season well with salt, pepper and herbs de Provence and let simmer for a few more minutes.
8. Just before serving, crumble the feta and drizzle over the vegetables.
9. Cut the whole wheat baguette in half lengthwise and crosswise and roast in a preheated oven at 200 °C until crispy.
10. Rub the cut surfaces with the garlic clove and drizzle with 2 tablespoons of olive oil. Serve with the stir-fried vegetables.

Nutrition facts (Per Serving)

• Kcal: 411
• Protein: 17.6 g
• Fat: 20.1 g
• Carbohydrates: 38.4 g