John Myers
Ingredients for 2 servings:
- 150 ml vegetable stock
- ½ vanilla pod(s)
- 2 onions, red
- 2 tbsp olive oil
- 1 tsp powdered sugar
- 1 tbsp balsamic vinegar
- 2 m.-large zucchini
- 2 yellow bell peppers
- 12 cherry tomatoes
- Vanilla salt
- pepper
- 12 black olives
- 3 stalks of basil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
a light, visually attractive meal for hot days
Bring the vegetable stock to a boil with the vanilla seeds and pod and reduce the heat slightly. Sauté the sliced onions in a tablespoon of oil, sprinkle with powdered sugar, and caramelize lightly. Deglaze with balsamic vinegar and the vanilla vegetable stock and simmer. In a separate pan, sauté the sliced bell pepper and zucchini in the remaining oil, cover, and cook until crisp. Shortly before the end of the cooking time, add the tomatoes. Mix in the olives and onions with the stock and let it simmer briefly. Season to taste with vanilla salt, pepper, and balsamic vinegar, if desired. Serve sprinkled with the sliced basil.
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