Provençal vegetable pan

Ingredients for 3 servings:

• 1 m.-large zucchini
• 1 bell pepper(s), red
• 5 large mushrooms, brown
• 1 small onion(s)
• 1 garlic clove(s)
• 1 jar white wine
• 150 g tomato puree
• 100 g cream
• Olive oil for frying
• some rosemary sprigs
• some thyme sprigs
• some sage leaves
• salt and pepper

Instructions

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

delicious as a side dish to lamb, poultry or with goat cheese as a main course for 2

Wash the zucchini, cut into thick slices, and then into quarters. Deseed and wash the bell peppers, and cut into small strips. Wipe the mushrooms with a paper towel or a brush, halve them if necessary, and then cut into thick slices. Cut the onion into half rings. Chop the garlic or press it directly into the pan with the vegetables. Fry the onions in a little olive oil in a non-stick pan. Add the bell peppers and zucchini and sauté. Then add the garlic and mushrooms and fry everything well. Deglaze with the white wine, then add the tomato puree. Season with salt and pepper, cover, and sauté for 5-10 minutes, until the vegetables still have a bite. Finely chop the herbs, add them to the vegetable pan with the cream, and season to taste. Serve with rice.