Roasted Vegetables with Herbs and Garlic

For roasted vegetables, wash the carrots, peel if necessary. Cut into slices, pre-blanch briefly and then strain. Wash, halve and slice the zucchini.

Peel and halve the garlic, also peel and finely chop the onion. Wash and finely chop fresh herbs from the garden.

Heat some olive oil in a pan and sauté the vegetables in it with all the ingredients.

Season with salt, pepper, herb salt and the fresh herbs.

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