Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 small zucchini
- 1 large eggplant (s)
- 500 g mushrooms
- 2 bell pepper (s)
- 1 tablespoon olive oil
- 0.5 tablespoon ½ balsamic vinegar
- salt
- Pepper, (freshly ground)
- some sugar
- 1 tablespoon herbs, mixed chopped
- 1 clove (s) garlic, pressed
Print Recipe
Pin Recipe Instructions
- Wash or clean the vegetables, cut them into slices and briefly blanch them in plenty of salted water (really only briefly, as the marinade makes the vegetables even softer). Core the peppers and bake briefly on the top shelf in the oven, skin facing up. When the skin turns black, it`s easy to peel off.
- Make a marinade from oil, vinegar, herbs and spices (the amount varies, of course, according to the amount of vegetables, only the proportions are given here), drizzle over the warm vegetables and leave them covered for at least 1 hour. If it`s not too warm, the whole thing can be prepared the day in advance.
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