Colorful zucchini salad

Ingredients for 4 servings:

• 2 m.-large zucchini, yellow
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 pepper, red
• 3 m.-sized carrot(s)
• 1 stalk(s) Celery
• 1 large onion(s), red
• 2 garlic cloves
• n. B. Herbs, fresh or dried
• 5 tbsp herbal vinegar or plain vinegar
• 4 tbsp olive oil
• 1 tsp, heaped mustard, medium hot
• 1 tsp broth, granulated
• 1 pinch(s) savory, dried
• e.g. salt and pepper
• e.g. Paprika powder, hot

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

vegetarian side dish to grilled food

Cut the zucchini and bell peppers into small sticks. Peel the carrots and also cut them into small sticks. Dice the celery, onion, chili peppers, and garlic. Mix everything in a bowl. Finally, finely chop the fresh herbs (or chives and parsley, if desired) and add them to the vegetables. For the dressing, combine the vinegar, olive oil, mustard, savory, salt, pepper, paprika, and the granulated stock until smooth. You can add a dash of white wine or water, if desired. Pour the dressing over the salad and mix well. Let the salad marinate in the refrigerator for about 1 to 2 hours. This zucchini salad goes perfectly with grilled meat or fish. Herb or garlic baguette rounds out this meal perfectly.