Zucchini, pepper and tomato spread

Ingredients for 4 servings:

• 150 g zucchini
• 1 m.-large bell pepper(s), red
• 150 g cherry tomatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 125 ml vegetable stock
• 2 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1 rosemary sprig(s)
• 3 sprigs lemon thyme
• 1 handful of basil leaves
• 3 tbsp olive oil
• some olives, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Finely dice the zucchini, bell peppers, onions, and garlic. Quarter the cherry tomatoes. Finely chop the herbs. Sauté the zucchini, bell peppers, tomatoes, garlic, and onions in the oil for a few minutes. Add the vegetable stock, tomato paste, balsamic vinegar, olives, and herbs and simmer until most of the liquid has evaporated, about 10 minutes. Season to taste with salt and pepper. Pour the hot mixture into jars and seal the containers airtight. The spread tastes great on fresh white bread or as a side dish to (vegetable) patties.