Zucchini and Vegetables with Salad
- 2 onions
- 3 garlic
- 1 large, red chile pepper (dried)
- 700 grams tomatoes
- 1 kilogram thin zucchini
- 2 tablespoons clarified butter
- 6 sprigs Lemon balm
- 1 can Corn kernel (280 grams, drained)
- 200 milliliters Vegetable broth
- peppers (freshly ground)
- 70 grams grated Hard cheese (Parmesan)
Peel the onion and garlic and finely chop. Break the chilies, remove the seeds and cut into fine strips.
Rinse and clean the small tomatoes. Rinse the zucchini and cut into 3 cm (approximately 1 inch) pieces.
In a large pot, melt the butter. Saute the onion, garlic, and chili strips for about 3 minutes. Add the tomatoes and cook for about 5 minutes. Rinse the lemon balm and shake dry. Add the zucchini pieces, 4 lemon balms, drained corn and broth to the tomatoes. Season with salt and pepper. Cover and let sit for about 25 minutes. Simmer. Chop the remaining lemon balm into pieces.
For the salad. Pull the lettuce into leaves, rinse, spin dry, and cut into strips. Cut the tomatoes in half and cut into slices. Sprinkle with lemon juice and season with salt and pepper.
Arrange the vegetables and salad on plates. Cover with grated cheese and the chopped lemon balm.