Doc V's Healthy Kitchen

The fridge is waiting for a refill. 700 grams of red sweet bell peppers and 3 medium sized beetroots are left.

Wash and boil the beetroots until tender ( 50-60 minutes).

Slice the bell peppers, remove stem and seeds. Spread in an oven dish. Add 1 table spoon of dried basil, pepper, salt and a drizzle of olive oil. Bake for 30-40 minutes at 200°. Stir halfway. Add 4 chopped garlic cloves and 1 sliced fresh( or dried) red onion halfway.

Remove the skin of the beetroots. Slice in wedges. Add to the bell peppers. Add 1 can of drained chickpeas. Spread 200 grams of mozzarella cubes. Put back in in the oven for 15 minutes. Finish with fresh parsley.