Summary

Ingredients

• 1 red pepper (s)
• 1 green pepper (s)
• 1 yellow pepper (s)
• 1 small zucchini
• 1 eggplant (s)
• 150 g mushrooms
• 2 cloves garlic)
• 125 ml olive oil
• 250 ml oil, (sunflower oil)
• 2 tablespoon lemon juice
• 1 sprig rosemary
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 2 pinches sugar

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Instructions

1. Halve the zucchini and aubergine, cut into slices with the garlic and mushrooms, cut the bell pepper into pieces.
2. For the marinade, mix all the ingredients together and mix with the vegetables in a roasting tube and then leave to stand in the refrigerator for about an hour.
3. Cook in a preheated oven at 160 ° C for approx. 25-30 minutes. Then let cool in the hose for an hour. Pour off the oil for direct consumption, otherwise it can be preserved in it for a few days.