Antipasti with Mushrooms, Peppers, Zucchini and Aubergine

Summary

Ingredients

• 400 g mushrooms
• 3 bell peppers, red, yellow, green
• 1 eggplant (s)
• 2 small zucchini
• olive oil
• Oil for frying
• 50 ml balsamic vinegar, lighter
• 50 ml balsamic vinegar, darker
• 2 cloves garlic)
• salt and pepper
• Herbs, Italian
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ vegetable stock powder
• 10 g pine nuts
• rosemary
• basil

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Instructions

1. Clean the mushrooms, cut in half and quarter the larger mushrooms. Heat the oil in a pan and add the mushrooms. Immediately stir the mushrooms well with the spatula as they absorb the oil immediately. If necessary, add a little more oil. Season with salt, pepper, 1/2 teaspoon vegetable stock powder and Italian spice mixture. I add some chilli-garlic-spice mixture for a little spiciness. Fry for about 5 minutes, until the mushrooms have lost some of their volume. Transfer to a bowl to cool.
2. Cut the peppers into pieces. Lightly press 2 - 3 cloves of garlic and place in a freezer bag with the peppers. Season with salt, pepper, Italian spice mixture and 1/2 teaspoon sugar. Add the olive oil. Inflate the bag a little, close it and shake well. Place the peppers skin up on a baking sheet and place in the hot oven at 200 ° C for about 30 minutes. After about 20 minutes add the pine nuts. The peppers can be taken out of the oven when the skin turns slightly brown.
3. Cut the zucchini into 3 cm long pieces and quarter them again. Heat the oil in a pan and add the zucchini. Season with salt, pepper and an Italian spice mixture. Sear for a few minutes until the pieces are a little browned. Deglaze with white balsamic vinegar. Put the finished zucchini in a bowl to cool. After a few minutes, season with a little vinegar.
4. Cut the aubergine into approx. 0.5 cm thick slices and halve again lengthways. Salt the slices with plenty of salt on both sides and let them steep for about 10 minutes. Dab the leaked water well with kitchen paper. Heat the oil in a pan and briefly sear the slices on both sides. Season with pepper and Italian spice mixture. The roasting time should not be longer than 2-3 minutes, otherwise the aubergines will become very soft and disintegrate. Deglaze with brown balsamic vinegar and transfer to a bowl to cool. After cooling down, pour a little olive oil over them.
5. When the ingredients have cooled, arrange them together in a dish. Serve garnished with rosemary and basil leaves.