Summary

Ingredients

• 2 ½ kg zucchini
• 10 red pepper (s)
• 10 carrot (s)
• 10 onion (s)

For the brew: (infusion)

• ml 1,000 tomato (s), passed out the can
• 80 g suar
• 200 ml olive oil
• 3 tablespoon vinegar, 7 herbs
• 2 tablespoon salt
• 1 red pepper
• 1 bunch parsley
• Olive oil, for frying

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Instructions

1. Wash the zucchini and cut into thin slices. The peppers in strips, peel the carrots and cut into slices. Peel the onions and cut into fine rings.
2. Fry everything alternately in a little olive oil in a large pan. The vegetables must not get dark or too soft.
3. For the infusion, finely chop the parsley and peppers and bring to a boil with all the other ingredients in a saucepan. Add the previously steamed vegetables and simmer for 10 minutes on a low saucepan.
4. Fill the lettuce into clean, hot glasses and close quickly.