- ¾ lb buffalo-mozzarella cheese
- ½ lb tomatoes, red ripened
- ⅜ oz basil, fresh
- 3 ½ tablespoons extra virgin olive oil
- ⅛ oz oregano
- ⅛ oz salt
- ⅛ oz pepper
- 4 oz zucchini
- 3 oz celery
- 3 oz bell peppers
- ⅛ oz thyme
20 minutes preparation + 15 minutes cooking
Dice the vegetables.
Heat oil in a pan, quickly brown the celery, add the peppers then the zucchini.
Season with salt and pepper and thyme.
Cook for a few minutes, stirring regularly.
In the meanwhile, thinly slice the tomatoes and the mozzarella.
Place slices of tomato and of mozzarella alternately on a plate, and arrange the sautéed vegetables with thyme in the middle.
Finally, decorate with fresh basil leaves and oregano.