Pressure cookers are a great tool in your kitchen. They reduce your energy bill, the cook time, and the heat that develops in your kitchen. So when it’s hot outside use your pressure cooker!
Mediterranean vegetables with feta*
100 g sheep’s milk feta sliced,
150 g zucchini sliced in rounds,
120 g oil-packed sun-dried tomatoes drained,
120 g red onion peeled and sliced,
20 g cold-pressed olive oil,
5 g dark balsamic vinegar,
1g rock salt,
2 g freshly-ground black pepper,
2 g freshly-ground coriander,
20 g fresh basil leaves,
250 g baguette
Arrange feta, zucchini, onion and sun-dried tomatoes in slightly overlapping layers in a pressure cooker perforated insert. Drizzle with olive oil and balsamic vinegar, add seasonings. Steam in the Fissler vitavit® premium pressure cooker on the no pressure level. Arrange on pre-warmed plates, then finish with basil leaves and drizzle with olive oil, if desired. Serve with sliced baguette. Our tip: fresh tomatoes can also be used in summer and autumn. Also can be easily varied with olives, marinated artichoke hearts, fennel or aubergine. Substitute feta cheese with fresh mozzarella.
This is an easy and light summer recipe. Enjoy! We sure did! We used fresh tomatoes.
* Recipe courtesy of Fissler
Of course any pressure cooker or steamer will do for this recipe. Check out the different styles at www.MoreThanKitchen.com