Summer vegetables with goat's cheese

Cut off green beans from green beans. Fry green beans in approx. 4 minutes in pan with plenty of water and salt. Peel garlic and halve in length. Heat the olive oil gently with garlic for about 2 minutes until garlic is al dente. Allow the garlic to cool slightly in oil. Drain beans in colander. Drain peppers in a sieve. Cut pieces of bell pepper into rough strips. Wash tomatoes and cut the bunch into 2 pieces. Goat cheese cut into 6 dots each. From 2 pieces of baking paper 40 x 40 cm round fist, 2 bowls with a raised edge of approx. 15 cm, edge outwards. Place bowls on baking tray and fill with green beans, peppers, pieces of goat's cheese, pieces of garlic and trosto. Rub garlic oil over it and sprinkle generously with salt and pepper. If necessary, place it in a refrigerator until use.

Take out bowls from the fridge. Preheat the oven to 200 ° C or gas oven position 4. Place the baking tray with paper bowls in the middle of the oven and allow the vegetables and cheese to heat through for approx. 15 minutes. Place bowls on two plates. Serve with organic bread.