Hungarian zucchini

Ingredients for 4 servings:

• 1 large zucchini
• 3 bell peppers, red
• ½ leek(s)
• 1 pepper (pepperoni)
• 2 garlic cloves
• 2 tbsp flour
• 250 ml soup or broth
• 1 tsp wine vinegar
• 3 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• salt and pepper
• 5 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a fine side dish in summer

Halve the zucchini lengthwise, then quarter it and remove the seeds in the middle. Cut the flesh into approximately 1 cm wide pieces. Cut the leek into rings, dice the bell peppers into approximately 1 x 1 cm cubes, and mince the garlic. Heat the oil and roast the leek, bell peppers, and zucchini until lightly browned. Add the garlic and finely chopped chili peppers. Briefly stir the vegetables, dust with flour, and deglaze with the soup or stock. Add the spices and vinegar. Cook the vegetables until tender, adding a little more liquid if desired. Serve with rice or potato wedges.