Clean broccoli and divide into large roses on the spot. Blanch in boiling hot salted water for 5 min, rinse and dry.
Cut off stems and finely dice. Clean tomatoes, rinse, cut crosswise.
Preheat electric oven to 225 °C. Grease a large baking dish or 4 serving dishes.
Stir bell pepper puree through with ketchup, stir in broccoli stems, spread evenly in the molds. Layer broccoli and tomatoes close together, season lightly with salt and season with pepper. Rinse rosemary, coarsely chop the needles, sprinkle.
Mix feta cheese with milk until creamy, spread evenly over vegetables. Bake in the oven on the middle shelf at 225 °C (gas mark 4) for approx. 20 min until golden brown.
Serve with farmhouse bread to taste.
Drink: Light red wine
Notes: Baked in standard lasagna pan, broccoli stems chopped with electric chopper. Instead of ajvar, use more tomato ketchup, 1 tbsp oil and 2 jarred peppers.
Our tip: Use your favorite red wine for cooking!
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