Mediterranean-style vegetables

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 large bell pepper(s), red
• 4 large carrots
• 2 beefsteak tomatoes
• 1 m.-sized onion(s)
• 2 stalk(s) spring onion(s)
• 1 garlic clove(s)
• 1 tbsp vegetable broth, instant
• salt and pepper
• Paprika powder
• nutmeg
• 1 tsp Italian herbs, dried or fresh herbs, e.g. parsley, chives, basil
• e.g. olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

light and delicious

Cut the vegetables into pieces of any size. Dice the onion and finely chop the garlic clove. Sauté the onion and garlic in olive oil, then gradually add the remaining vegetables. It’s best to sauté the carrots with the onion and garlic first, then add the zucchini, peppers, and tomatoes. Top up with water, depending on the consistency. Now add the granulated stock and let the vegetables simmer for about 15-20 minutes. Finally, season with the spices and herbs. Before serving, add the finely sliced ​​spring onions and, if desired, the fresh herbs. If you like, you can add a splash of white, red, or port wine while it’s simmering. This is a matter of taste—it’s fine, but it’s not necessary. Serve with fresh white bread. This dish can also be enjoyed with all sorts of side dishes and grilled meat.