Potato-bratwurst Stew with Gremolata

Peel potatoes, rinse and cut into bite-sized pieces. Rinse zucchini, trim and cut into bite-sized pieces. Peel the onions and chop finely.

Brown the bratwurst in a hot pan with oil, remove and set aside. Cook the onions in the pan drippings until translucent. Add potatoes and zucchini and sauté briefly. Pour in tomatoes and broth, season with salt and pepper and simmer for about 15 minutes over medium heat.

Meanwhile, rinse herbs, shake dry and finely chop the leaves. Rinse the lemon in hot water, pat dry and grate the peel. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Peel the garlic, finely chop and mix with the lemon zest, chile pepper and herbs.