Zucchini Casserole with Rosemary, Bell Pepper and Halloumi – Crucible Cookware

Ingredients

• 4 servings
• 900 g potatoes and carrots
• olive oil
• salt
• 1 zucchini (about 300 g)
• 2 pepper (if you have yellow and red)
• 1 yellow onion
• 1/2 pot rosemary
• 1/2 tbsp olive oil
• 1 dl white cooking wine
• 2 1/2 dl cream
• 1 1/2 dl water
• 1 vegetable stock cube
• 2 tsp cornstarch
• 400 g halloumi cheese
• 1/2 tbsp oil