crumbly zucchini and pepper vegetables

Ingredients for 4 servings:

• 2 zucchini, approx. 900 g
• 3 bell peppers, red, yellow and green
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 tsp, chopped oregano, dried
• 2 tbsp extra virgin olive oil
• 100 ml white wine, alternatively water or vegetable stock
• Salt and pepper, freshly ground, for seasoning

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Here you can also use slightly larger zucchini

Peel and finely dice the onions and garlic. Remove the stems, seeds, and light-colored cores from the bell peppers, and dice finely. Remove the stems and blossom ends from the zucchini, halve lengthwise, and remove the seeds and any soft parts with a spoon. Then cut into cubes approximately 2 x 2 cm. Gently heat the olive oil in a pan and sauté the onion and garlic for 2 minutes. Add the bell peppers and sauté for another 2 minutes. Add the wine, oregano, a pinch of salt, and the zucchini cubes; mix thoroughly. Cover the pan and sauté the vegetables for 10-12 minutes until al dente.