How to make
Clean the green beans, chop and blanch them in salted water for a few min. Peel the potatoes and zucchini, cut them into coarse pieces, dice the onion, cut carrots into round slices.
Clean the mushrooms with a brush and cut them into slices, cut the pepper into small pieces. Peel and grate the large tomatoes, leave the small ones whole.
Cut off the corn kernels from the boiled corn cob using a knife. In a deep container with a little oil, saute the onions, garlic, carrots, potatoes, zucchini.
Pour in water to cover the veggies, add the green beans and corn. After the veggies have softened a bit, add the grated tomatoes, with a pinch of sugar and the paprika added to them.
Dilute the flour with cool water and add it to the pot. Season with salt. Pour in more water if needed.
Transfer the dish to a tray. Arrange the small tomatoes on top. Season with freshly ground black pepper. Sprinkle on the mixture of freshly chopped herbs and spices. Put in the oven and bake about 1 hour or until ready.
Notes: All the herbs and spices I used in the dish I picked fresh from my garden. It tasted truly fantastic!
