Roros spicy pepper – zucchini – vegetables with onions and garlic

Ingredients for 2 servings:

• 3 bell peppers, red, yellow, orange
• 2 onions
• 1 garlic clove(s)
• 1 m.-large zucchini
• 1 cup of crème fraîche or sour cream
• ⅛ liter vegetable broth
• some oil (olive oil), for frying
• 1 tbsp tomato paste
• some black pepper, freshly ground
• possibly salt
• ½ cup ketchup, hot
• 1 pinch(s) of sugar
• 1 tsp peppercorns, green, pickled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes well with meat and fish as well as with pasta, rice and potatoes

Wash the bell peppers and cut off the stems. Quarter the peppers and remove the white pith. Then cut into thin slices. Peel the onions, halve them, and slice them into half rings. Peel the garlic clove, finely slice them, and then mash them flat on a chopping board with a little salt. Wash the zucchini thoroughly, halve them (quarter larger ones if necessary), and slice them. Finely chop half of the green peppercorns with a knife, leaving the rest whole. Lightly sauté the onions, then add the bell peppers and fry them together over medium heat (this creates a roasted texture). A few minutes later, add the zucchini – they take the shortest cooking time; they should still have some bite. Then add the crushed garlic, green peppercorns, and tomato paste, stir in, and let them sweat a little. Pour in the vegetable stock and cook the vegetables in an uncovered pan until al dente. Don’t let them get too soft; they should still have some bite! Add ketchup and season with salt and freshly ground pepper. Finally, add the crème fraîche and stir in. The vegetable mixture should have a creamy consistency. Note: If children are eating with you, simply omit the green peppercorns and replace the hot ketchup with regular ketchup!