Maultaschen and vegetable pan

Ingredients for 4 servings:

• 8 Maultasche(s) with meat filling
• 3 zucchinis
• 3 large carrots
• 1 vegetable onion(s)
• 2 garlic cloves
• 250 g cocktail tomatoes
• olive oil
• butter
• Sugar
• salt and pepper
• oregano
• Thyme

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the garlic cloves and cut into very small pieces. Place them in a small bowl and cover with olive oil (you can also marinate them the day before). Then dice the Maultaschen (ravioli), peel and dice the onion, wash and thinly slice the zucchini, peel and coarsely grate the carrots, and wash and quarter the cherry tomatoes. Heat butter in a large pan and fry the onions over medium heat. Before the first onions start to brown, add the zucchini, half of the garlic, half of the pickling oil, and a pinch of sugar. Mix everything well and fry. If you like your Maultaschen well-fried, add them to the pan soon. I only add them when the first zucchini start to turn a light brown color. Add a little more olive oil to taste. When everything has reached the desired degree of browning, add the carrots, mix, and let them simmer with the lid on over low heat until they have lost their bulk. Then stir in the remaining garlic and its oil. Add the cherry tomatoes and heat briefly. Season to taste with pepper, salt, and herbs.