Mediterranean vegetable ragout

Ingredients for 4 servings:

• 750 g zucchini
• 2 onions
• 1 garlic clove(s)
• 500 g mushrooms, fresh
• 3 tbsp olive oil
• 1 large can of tomatoes, peeled
• 6 tbsp white wine
• 2 tsp, heaped vegetable broth, instant
• 1 tsp oregano, dried
• 1 tbsp lemon juice
• 1 bunch of parsley
• Pepper, black from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fast and easy

Wash, trim, and slice the zucchini. Peel and dice the onions and garlic. Grate, trim, and thickly slice the mushrooms. Lightly brown the zucchini and onions in hot oil for about 3 minutes, stirring constantly. Add the garlic and fry briefly. Roughly chop the canned tomatoes and add them with their juices. Add the mushrooms, wine, instant broth, oregano, and lemon juice to the vegetables. Simmer uncovered over medium heat for about 15 minutes. Rinse the parsley, pat dry, and finely chop. Season the ragout with pepper and sprinkle with parsley to serve. Serve with baguette. Delicious as a vegetarian dish or with fish.