Summary

Ingredients

• 50 g mushrooms, fresh
• 0.5 ½ zucchini
• 0.5 ½ bell pepper (s)
• 0.5 ½ onion (s)
• 0.5 ½ hot peppers
• 2 sprigs rosemary
• 1 tablespoon oil, (garlic)
• salt and pepper

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Instructions

1. Wash the vegetables and sprigs of herbs. Halve the mushrooms. Cut the zucchini into finger-width slices and season a little salt on both sides. Core the peppers and cut into large, not too small pieces. Quarter the peeled onion half. Cut the peppers into slices.
2. Put about 1 tablespoon of garlic oil in a pan and heat gently. Place the herb sprigs in the oil for about 1-2 minutes. Add the onion and peppers and sauté briefly.
3. Remove the herbs, onions and peppers from the oil with a ladle. Fry the zucchini on both sides in the same oil until they turn dark. Take out the zucchini.
4. If there is not enough oil left, pour in some oil and again add the herbs, onions and peppers to the pan and fry briefly. Remove again and set aside. Fry the peppers until they are the desired color and set aside.
5. Add a little garlic oil to the pan and fry the mushrooms until they are the color you want. Mix with zucchini and paprika and season with salt and pepper.
6. Serve hot or cold.