Mediterranean vegetables

Ingredients for 2 servings:

• 2 tomatoes
• 2 small zucchini, yellow
• 2 small zucchini, green
• 1 onion(s)
• 2 tbsp olive oil
• 1 small garlic clove(s)
• 50 ml vegetable stock
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• Salt
• pepper
• ¼ bunch basil, cut into strips, set aside a few leaves for decoration
• 25 g green olives, pitted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the onion and dice. Deseed the tomatoes and dice the flesh. Wash the zucchini and cut into approximately 3 mm thick slices. Slice the olives. Sauté the diced onion in olive oil, add the garlic clove and sauté briefly. Add the diced tomatoes and sauté briefly. Deglaze with the vegetable stock. Add the zucchini and olive slices, rosemary and thyme sprigs, and season with salt and pepper. Simmer for approximately 5 minutes, then remove the rosemary and thyme sprigs. Just before serving, add the sliced ​​basil. Season to taste with salt and pepper, if desired.