Ille's warm zucchini and potato salad – summery, light and simple

Ingredients for 2 servings:

• 3 small zucchini, crunchy
• 3 large potatoes
• 1 large onion(s)
• 1 garlic clove(s), to taste
• 1 port. Tomato(s), dried
• 1 tbsp oil (more without water)
• 1 tbsp herb vinegar or light balsamic vinegar
• 1 pinch(s) of salt and pepper
• Marjoram, finely shredded
• Caraway powder
• Fresh herbs of your choice
• Vegetable broth, granulated
• chili powder
• Sugar
• 250 ml vegetable stock, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

WW-suitable, low-fat

Boil the potatoes in their jacket potatoes, peel them, and dice them. Let them cool in a bowl. Quarter the zucchini and slice them. Finely dice or strip the onion, garlic, and sun-dried tomatoes and fry them in hot oil. Let them roast well, but don’t burn them, and add the diced zucchini. Fry them thoroughly, stirring occasionally; the toasted ingredients add flavor to the salad and replace the fat as a flavor enhancer. Add all the seasonings and sizzle briefly. The zucchini should still have some bite. Add 250 ml of boiling vegetable stock to the cooled potatoes. Immediately stir in the zucchini and season again to your taste. Let it stand briefly and add herbs of your choice. Serve with fish fillet, steak, sausage, or fried egg. The salad can be reheated in the microwave before serving, but it also tastes good cold.