Gmundner Vegetable Pot

For the vegetable stew, heat the oil in a pot. Sauté the onions and garlic until translucent. Stir in tomato paste, peppers, zucchini and pumpkin or melanzani.

Add the herbs to the mixture. Deglaze with red wine and pour in beef broth. Steam the vegetables until firm to the bite.

Shortly before the end of the cooking time, add the tomatoes. Season to taste with salt and pepper. The vegetable stew goes well with fish and lamb but also cold with boiled meat or cold roast.

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