Bell pepper savory cake: a quick recipe ready in less than 20 minutes

INGREDIENTS
1 zucchini
1 eggplant
1 green bell pepper
1 red bell pepper
2 shortcrust pastry
Olive oil
Black olives
Salt
200g of cooked ham
200g of cheese

METHOD
1. Cut the zucchini, eggplant, green bell pepper, and red bell pepper on a cutting board into strips.
2. Unroll the shortcrust pastry on a cutting board and cut it into strips. Add one strip to the side and start braiding all the strips filling each strip with vegetables. Close the cake with one more strip.
3. In a pan add the olive oil and the rest of the vegetables, season with salt, and fry until the vegetables are soft. Add the black olives at the end and mix all together. Remove from the heat.
4. Unroll the other shortcrust pastry on the cutting board and arrange the cooked ham, cheese, and prepared vegetables.
5. Add the intertwine pastry on top and close the edges. Transfer to the oven and bake at 190°C/374°F for 20 minutes.
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