Wash all vegetables and pat dry. Remove the peppers from the core and cut into thin rings. Peel the carrots and, if possible, cut into thin strips with a julienne peeler (you can also use a sharp knife), also cut the unpeeled zucchini into fine strips. Peel the leek into thin rings, peel the garlic clove and chop finely.
Put everything together in a pan, add the water and the instant vegetable powder, cover with a few flakes of butter and bring to the boil in the closed pan. Then switch off the stove immediately and leave it unopened for 3 minutes.
The vegetables stay beautiful in color and still have a bit of bite!
Goes very well as an accompaniment to fish and pan-fried meat! Finally you can sprinkle some chives over the vegetables.