Ingredients

- 4/5 potatoes (about 800g)

- 1 red onion

- a small piece of butternut squash

- 3 red peppers to grill

- 1 red pepper

- 1orange pepper

- 1 yellow pepper

- 3 zucchini

- 2 table spoon of sour cream

- 1 mozzarella

- olive oil

- nutmeg

- salt and pepper

Boil the potatoes (800g/1kg more or less) for 45 min until they are cooked and soft. Peel them and mash the potatoes with a potato masher.

Add salt, pepper and ground nutmeg to taste. Spread the potatoes uniformely on the bottom of an oven pan.

Wash and cut 3 red peppers, taking out the seeds and the white parts inside them. Place the red peppers in a oven tray and cook for 30min at 200°C (390F), until the peel starts to burn.

Remove the peel carefully, if the peel doesn't come out easly it means they are not cooked enough. Put them back in the oven for more time. Once you peel the red peppers cut them in smaller pieces and process them in a blender to get a smooth cream.

Add 2 tablespoons of sour cream and mix again. Spred the cream over the potato layer.

Cut in thin slices the butternut squash and put them in a pan with 1 spoon of olive oil. Wah and clean the bell peppers (the reason why we chose them in different colors is to make the dish color full, but you can use whatever bell peppers you have a t home).

Slice them thin and add them in the pan. Cook stiring constantly for 20 min, until the veggies are pretty soft.

In another pan, with olive oil sweat the red onion, sliced, with the zucchini, also sliced.

Let them become soft stiring for 10 min at medium eat.

Slice the mozzarella and cover the red peppers cream with it. Add on top the peppers+squash and the onion+zucchini.

Cook in the oven at 180°C (350F) for 30 minutes. If you want you can also broil them for 5 min to make the veggies more cruncy. Serve warm.