Summary

Ingredients

• 1 eggplant (s)
• 2 bell peppers, yellow and red
• 2 courgettes, yellow
• 2 vegetable onion (s)
• 250 g mushrooms
• 1 bunch parsley, smooth
• 2 cloves garlic)
• 1 bunch fresh basil
• Olive oil, approx. 250 ml
• Salt and pepper, freshly ground
• Chilli, ground or chilli oil
• Shrimp (s), ready to cook and freed from the intestines

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Instructions

1. Wash and clean all vegetables (except mushrooms) and cut into large cubes, clean and quarter the mushrooms. Spread everything on an oven tray and season with salt and pepper.
2. Remove the stems from the parsley and pluck the basil leaves. Puree both with the hand blender together with garlic, olive and chilli oil (or shredded chilli) and pour over the vegetables on the baking sheet. Now mix everything carefully with your hands.
3. Place in the oven for 20-25 minutes at 160 degrees Celsius, turn the vegetables several times.
4. In addition, ready-to-cook shrimps, freed from the intestines, can be spread on the cooked vegetables, which then cook in the switched-off oven. Delicious!
5. If there are leftovers after grilling, the next day spaghetti is cooked and mixed with the vegetables while hot, and another very tasty dish is ready!