Wash all the vegetables first. Peel and slice the carrots. Cut the zucchini into 2 cm cubes. Halve tomatoes. Chop the parsley. I left sage in whole leaves.
Heat a pan with the butter on a higher level. Not too strong as butter can burn too. Not too little, as the carrots should also be lightly roasted.
Then add the carrots and after 2 - 3 minutes then also the sage and tomatoes (they can disintegrate, they are more for the taste). Let everything roast nicely and turn over and over again. If you want, you can now sprinkle a pinch of sugar in to caramelize it. After another 5 minutes add the zucchini as this takes a shorter cooking time. Depending on the firmness you want, you can now fry the vegetables. After another 8-10 minutes I find it still crisp and perfect for us. Then season with parsley and salt.
A great accompaniment to meat or fish. But you can also eat it very well on your own.
Ingredients
Print Recipe
Pin Recipe