How to cook
Drain the juice from the canned beans. Mix the cream with the dill and mustard.
Peel the potatoes, eggplant and zucchini. Cut the pepper, potatoes, eggplant and zucchini into coarse pieces.
Crush the garlic slightly. In a tray smeared with olive oil, place the vegetables, add the garlic and beans, stir the mixture a little and salt it.
Cover it with the cream mixture and sprinkle with the grated cheese. Bake 25 min. at 392°F (200 °C).