Summary

Ingredients

• 1 red pepper (s), finely diced
• 1 zucchini, thinly sliced
• 2 carrot (s)
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• some rosemary and thyme (fresh or dried)
• Salt and pepper, freshly ground
• 50 ml balsamic vinegar, white

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Instructions

1. Cut the carrots into thin slices and blanch them in boiling salted water.
2. Do not heat the olive oil too much, then first add the sliced onion and the crushed garlic, then zucchini, bell pepper and carrots and fry gently for a few minutes. Add salt, pepper and the herbs, deglaze with white balsamic vinegar and season to taste.
3. Can be eaten warm or cold.