Zucchini Ratatouille

Ingredients

• 250 g yellow zucchini
• 250 g green zucchini
• 150 g red bell pepper
• 150 g orange bell pepper
• 400 g Tomatoes
• 2 onions
• 3 Garlic cloves
• 3 tbsp olive oil
• Sea salt
• Pepper
• 10 g marjoram (0.5 bunch)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Wash the zucchini and cut into 1 cm thick slices. Wash, trim, and cut the bell peppers into about 3 cm pieces. Score the tomatoes crosswise, blanch in hot water, cool, peel, halve, seed, and roughly dice the flesh. Peel and finely chop onions and garlic.

2. 2.

   Heat olive oil in a tall pan over medium heat and sauté onions and garlic until translucent. Add zucchini and peppers, stir briefly, then add tomatoes. Pour in 100 ml vegetable broth, season with salt and pepper, cover, and simmer for 15–20 minutes. Add more broth if needed.

3. 3.

   Meanwhile wash, dry shake, and finely chop the herbs. Divide the ratatouille into four bowls and sprinkle with herbs before serving.