Zucchini and tomato platter

Ingredients for 3 servings:

• 2 zucchinis
• 5 tomatoes
• 1 small can of tomato paste
• 150 g mushrooms
• ⅛ liter vegetable broth
• ⅛ liter red wine
• 1 onion(s)
• 1 garlic clove(s)
• Salt
• herbs, Italian
• 2 tbsp oil
• possibly cream, 2 tbsp

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a light summer dish

Cut the zucchini into slices about ½ cm thick. Heat 1 tbsp of oil in a non-stick pan and fry the zucchini slices on both sides until lightly browned. Drain on kitchen paper. Then arrange them flat on a serving platter, close together. Peel the tomatoes and cut into 1 cm pieces. Clean and slice the mushrooms. Sauté the finely chopped onion and finely diced garlic in the remaining oil. Add the tomatoes and mushrooms, stir in the tomato paste, and pour in the vegetable stock and red wine. Simmer for about 5 minutes and season with salt and Italian herbs. Stir in 2 tbsp of cream, if desired. The sauce should have a thick consistency and is spread thickly over the zucchini. You can eat the dish warm or well chilled from the fridge. I serve it with baguette and sometimes a glass of red wine.