Zucchini and pointed pepper pan

Ingredients for 3 servings:

• 1 large onion(s)
• 3 garlic cloves
• 300 g zucchini
• 2 pointed peppers, red
• 1 rosemary sprig(s)
• 1 tsp oregano
• salt and pepper
• e.g. chili flakes
• n. B. Vegetable broth, granulated
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, vegan, with Mediterranean herbs

Quarter the zucchini and pointed peppers lengthwise and cut into thin slices, and cut the onion into thin wedges. Finely chop the garlic and rosemary needles. Heat a little olive oil in a pan and first sauté the onion, garlic, and chili flakes, if desired. Add the zucchini and pointed peppers and season with salt, pepper, the chopped rosemary needles, oregano, and vegetable stock granules, if desired. Continue frying the vegetables until cooked through but still firm to the bite. The zucchini and pointed pepper stir-fry can be served as a side dish with pasta and tomato sauce, or as a side dish for a barbecue.