crumbly vegetable pan

Ingredients for 1 servings:

• ½ Hokkaido pumpkin(s)
• 1 small zucchini
• 80 g broccolini
• 1 shallot(s)
• ½ small lemon(s)
• 1 ½ tbsp extra virgin olive oil
• some herbal salt
• some pepper, mixed, freshly ground
• 1 tbsp Worcestershire sauce
• 1 dashes soy sauce
• ½ tsp coconut blossom syrup
• 1 tsp, leveled paprika powder, smoked, mild
• 1 tsp olive oil, extra virgin

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

colorful and delicious

Place the marinade ingredients in a bowl and mix with a fork. Wash the squash, halve it, and remove the seeds and fibers with a spoon. Cut the squash into approximately 2.5 mm thick slices (a food slicer works best), then cut these into approximately 5 cm pieces. Add to the bowl with the marinade, mix thoroughly, and marinate at room temperature for 20 minutes. Use the rest of the squash in another dish. Wash the zucchini and cut into approximately 0.8 cm thick slices. Set aside. Wash the broccolini. Trim about 1 cm off the stem end (the end is often a bit dry and unsightly) and cut the stems into 2 cm pieces. Leave the blossom part about 4-5 cm long. Store the stems and blossom part separately. Peel half the lemon, remove any seeds, and cut into small pieces. Peel the shallot and cut into thin slices. Heat the olive oil in a pan, but do not let it get too hot. Add the shallots and lemon cubes to the pan and sauté for 1 minute. Add the broccolini stalks and cook for 2 minutes, turning occasionally. Next, add the squash, zucchini, and broccolini florets. Cook all the vegetables over medium heat for about 4-5 minutes, turning occasionally, until al dente. Season generously with herb salt and pepper.