Zucchini and pepper vegetables

Ingredients for 2 servings:

• 2 zucchini, approx. 300 g
• 1 bell pepper(s), red
• 1 small onion(s)
• 1 tsp olive oil
• 100 ml chicken broth
• 1 tsp instant flour for binding
• some powdered sugar
• 1 tbsp mixed herbs (parsley, rosemary, thyme, lemon verbena, etc.)
• salt and pepper
• chili salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash the zucchini and bell pepper and cut into strips or chunks. Finely dice the onion and sauté in olive oil until translucent. Sprinkle with powdered sugar. Add the zucchini and bell pepper pieces, pour in the chicken stock, cover, and cook briefly over low heat until al dente. Thicken with instant flour, if desired, season with salt and pepper, and mix with the chopped herbs.