Summary

Ingredients

• 1 small Bottle / s olive oil
• 4 clove (s) garlic, crushed, more to taste
• 4 tablespoon herbs, Italian, dried
• 1 tablespoon powder (porcini mushroom powder)
• salt and pepper
• 6 pepper (s), red and yellow
• 4 zucchini, depending on size
• 2 eggplant (s)
• 500 g mushrooms
• 500 g onion (s), red, cut into rins
• 1 tablespoon balsamic vinegar reduction

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Instructions

1. Preheat the oven to 250 ° C hot air.
2. Put 1 cup of oil in a bowl and mix with the garlic, herbs, mushroom powder, plenty of salt and pepper.
3. Clean the peppers and cut into wide strips. Cut the zucchini and eggplant into slices (1 cm thick). Clean the mushrooms and cut into 1 cm thick slices.
4. Put the vegetables together with the onion rings in the herb oil and mix vigorously with your hands until all the vegetables are moistened with the oil.
5. Spread the vegetables on baking trays - if possible not on top of each other, so that they cook and brown better.
6. Put trays (maximum 3) in the hot oven and bake for about 20 minutes, until the vegetables are cooked through and, above all, nice and brown. This can take longer or shorter, depending on the oven and the humidity of the vegetables. I prefer it dark roasted, especially with zucchini and aubergines, because they are no longer so bland and mushy.
7. Layer the hot, cooked vegetables in a baking dish or bowl and first drizzle with the balsamic vinegar reduction and then baste with enough olive oil to cover everything. If it is to be enjoyed as a warm salad, use more balsamic vinegar and less oil and serve warm. Otherwise let it go for a day. If necessary, season again with salt and serve cold.
8. If the vegetables are always covered with oil, they will keep in the refrigerator for about 1 to 2 weeks.