Perhaps your new favorite bean dish:
1 md carrot thyme, pepper, salt, 100 g mushrooms basil, basil, basil, oregano, cayenne- 1 onion el respectively pepper pepper pepper ffer.
Remove skin from onion and cut into eighths (or cut spring onions into 1 cm rings). Quarter zucchini lengthwise and cut into 1 cm pieces (this way zucchini won’t fall apart as much as if you cut diagonally into slices). Cut bell bell pepper in half, remove skin and seeds, and cut into pieces. Remove skin from carrot, also quarter lengthwise and cut into narrow slices. Clean mushrooms and cut into quarters. Sauté the onion and carrot in olive oil. Now add the rest of the vegetables and, if you use dried kitchen herbs, add them. After 5 min, extinguish with the strained tomatoes. Season with salt, pepper and cayenne pepper. The whole thing then stews for about 15-20 minutes with the lid closed. From time to time check if nothing burns, if necessary, pour a little vegetable soup. Fits as a supplement to meat cakes, grilled steaks, Henderl (= meat loaf) or similar. A dab of kitchen herb crème fraîche, not stirred in, but slapped onto the vegetables for each plate owner, looks excellent and tastes just as fine.
And provided with _the_ ingredients, which for me absolutely belong to it. Depending on your preference (and the to sow