Vegetables Ragou with Goat Cheese

Ingredients / 4 port 2 – 3 tbsp ghee 4 garlic cloves, minced 1 yellow bell pepper, chopped 1 red bell pepper, chopped 1 small zucchini, seeded & sliced 8 mushrooms, halved

1 dl white wine 1 can red beans, drained and washed 1 can tomatoes 1 tbsp thyme, dry 2 tbsp freshly chopped parsley 100 g goat cheese, crumbled Celtic salt and freshly ground pepper

Method

• In a large pot, gently sauté the vegetables with the ghee under medium-high heat for a few minutes.

• Deglaze the pot with the wine and stir the mixture with a wooden spoon.

• Add the tomatoes, beans, garlic and thyme and simmer under medium heat until the veggies are tender.

• Turn off the heat, add the parsley and lemon juice, and serve at once.

Tips

• Serve it with rice, bulgur or cous – cous. The best way is to create the side dish from the day before, then you can use the resistant starch.