Zucchini Tomato Vegetable

Ingredients

• 3 small zucchini (ca. 400 g)
• 3 tomatoes
• 1 white vegetable onion
• 2 Garlic cloves
• 3 sprigs thyme
• 1 sprig small rosemary
• 1 stalk sage
• 2 tbsp olive oil
• 100 ml white wine (e.g., Chardonnay)
• 100 ml Vegetable broth
• salt (e.g., coarse sea salt)
• coarsely ground pepper

Instructions

1. 1.

   Clean, wash the zucchini and slice into very thin strips with a mandoline or knife. Score the tomatoes crosswise and briefly blanch them in boiling water, then rinse cold and cut into wedges. Peel the onion and garlic. Slice the onion into thin strips and mince the garlic. Wash and pat dry thyme, rosemary, and sage; set aside some leaves or needles for garnish, strip the remaining leaves or needles and finely chop.

2. 2.

   Heat olive oil in a wide pan. Sauté the garlic and onion strips over low to medium heat for 1–3 minutes until translucent. Add the zucchini strips and cook for another 2 minutes. Pour in white wine and vegetable broth, then simmer the vegetables for an additional 2 minutes. Stir in the chopped herbs, season with salt and pepper. Plate the zucchini vegetable with the tomato wedges, sprinkle a little more salt and pepper over the tomatoes, and garnish with the remaining herbs.