Summary

Ingredients

• 200 g auberine (s)
• 200 g bell pepper (s)
• 200 g carrot (s)
• 200 g fennel
• 200 g zucchini
• 7 tablespoon olive oil
• Seasoned Salt
• 4 tablespoon balsamic vinegar

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Instructions

1. Wash the aubergines and cut into slices about 0.5 cm thick. Salt the slices and set aside until water comes out. Wash the rest of the vegetables. Cut out the cores and partitions from the peppers and cut into pieces approx. 4 cm in size. Brush the baking sheet with 3 tablespoons of oil and place the pepper on the sheet with the inner side facing down.
2. Preheat the oven to 250 ° C. Cut the carrot, fennel and zucchini into pieces approx. 2 cm in size. Also place the vegetables on the oiled baking sheet, pour the remaining olive oil over them and season with herb salt.
3. Grill the vegetables in the oven for about 25 minutes until they are cooked and have acquired an appetizing brown color. From time to time to turn. Let the antipasti cool down a little and marinate with vinegar. Arrange lukewarm on a platter.
4. White bread and wine go well with it.