Pumpkin and zucchini in bittersweet

Ingredients for 4 people:
pumpkin cut into thin slices 
sliced zucchini lengthwise
soaked sultanas
Pine nuts 
mint leaves
Mengazzoli vinegar with raspberries 
fry oil
In a pan with a thick bottom put the oil, about 2 cm, and fry the zucchini. When they have browned, drain from the excess of grease and place them in a baking dish and season with salt and pepper. In a saucepan, melt 2 tablespoons of sugar with 1 glass of vinegar, add the raisins and pine nuts and pour over the zucchini. Leave to marinate.

Pumpkin: fry the slices in oil and drain them from excess fat, season with salt. In another pan fry the chopped garlic cloves, add 1 glass of vinegar, and 2 tablespoons of sugar, wait until the sugar is dissolved and then out of the heat, add the mint. Sprinkle the pumpkin with the syrup.
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