Veggie Pieces "XL" 1 kg (20 pieces)
Bell Peppers’Mix 1,6 kg
Cherry Tomatoes 300 g
Provence Herbs 50 g

Garlic 15 g
Olive Oil 100 g
Shallots 200 g
Pinch of Salt and Pepper

Cut in half and scoop out the seeds from the peppers.
Cut the peppers into strips and peel the garlic.
Mince the shallots.
Cook the shallots in a dash of olive oil with the bell peppers for about 10 minutes on a high heat.
Add the garlic and Provence Herbs and let it cook for about 20 minutes on a lower heat.
Adjust seasoning and reserve.
Quickly fry the cherry tomatoes in some olive oil.