Summary

Ingredients

• 1 eggplant (s)
• 4 zucchini
• 3 peppers, yellow, green and red, possibly also pointed peppers
• 500 g mushrooms
• 4 shallot (s)
• 250 ml olive oil, high quality
• 2 tablespoon balsamic vinegar
• rosemary
• thyme
• salt
• 1 chilli pepper (s), fresh, possibly a dried one for the oil
• 5 clove (s) garlic

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Instructions

1. The marinade should be prepared at least 24 hours before it is needed. To do this, squeeze the garlic cloves and add them to the olive oil along with the balsamic vinegar. It is best to puree with the help of a magic wand (so you don`t accidentally bite a piece of garlic clove). Now add a little more rosemary and thyme. If you like it a little hotter, you can add a dried chilli pepper. If you want the oil to last longer, keep it in the refrigerator!
2. Wash the vegetables and cut them into large pieces, peel the mushrooms.
3. Preheat the oven to approx. 180 degrees.
4. Place the vegetable pieces on a deep baking sheet. Salt a little more, sprinkle the chopped chilli pepper, the fresh rosemary and thyme as well as the prepared oil over it. Bake for about 10 minutes, then switch off the oven, but leave the vegetables in the stove for about another 60 minutes.
5. The vegetables go perfectly with a barbecue evening, but also as a starter to an Italian menu or just like that with a baguette.