Antipasti with Feta

Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 red pepper (s)
• 5 tablespoon olive oil
• 1 teaspoon rosemary
• 5 leaves sage
• 1 can mushrooms
• 200 g feta cheese
• 250 g cherry tomato (s)
• 10 basil leaves
• 4 tablespoon balsamic vinegar
• 3 tablespoon vegetable broth
• 1 pinch (s) sugar
• 1 clove garlic
• salt and pepper

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Instructions

1. Cut the aubergine into slices, season with salt and leave to stand for about 30 minutes, then rinse and cut into cubes. Dice the zucchini and bell pepper as well. Fry everything in olive oil. Finely chop the sage and add to the vegetables with the rosemary. Add the mushrooms (preferably the small whole heads, otherwise quarter them) and steam everything for about five minutes. Allow to cool slightly.
2. In the meantime, halve the tomatoes, dice the feta cheese and chop the basil. Mix the balsamic vinegar with the broth, squeeze the garlic, add sugar, salt and basil. Pour this marinade over the lukewarm vegetables. Fold in the feta cheese and tomatoes and let everything steep a little longer.
3. With fresh ciabatta or garlic baguette.
4. Tip: You can store it in the refrigerator for a few days, and it gets better and better.