Summer vegetables gratin with baked potato

Name: summer vegetables gratin with baked potato
Total time: 35 min
Yield: 4
Ingredients: 4 potato; 4 tablespoon olive oil; 1 Red pepper; 1 green pepper; 4 spring / forest onion; 100 gram pod; 200 gram root; 1 zucchini; 150 maize; 2 tablespoon fresh celery leaves; 2 tablespoon fresh parsley; 100 gram hüttenkäse; 150 gram Mozzarella

Ingredients

Directions

Prick the peel of the potatoes and place them in a circle in a microwave dish. Cook the potatoes covered for 8-10 minutes in the microwave at 800 Watt.
Preheat the oven to 200 ° C. Heat 2 tablespoons of olive oil and stir-fry, the pepper curry and spring onions about 4 minutes.
Meanwhile, cook the snow peas and carrots al dente and drain.
Scoop with zucchini and corn through the pepper mixture and bake for about 2 minutes. Switch off the heat source.
Spoon the celery leaves and cottage cheese through the vegetables and season with salt and pepper.
Put the vegetables in an oven dish and spread the mozzarella over it. Put the dish in the oven until the cheese has melted.
Cut open the potatoes and sprinkle with salt and pepper. Drizzle with olive oil and serve at the gratin.