Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 200 g potato (s), cooked in the skin
• 5 stalks thyme, finely chopped
• 1 stalk rosemary, finely chopped
• 2 onion (s), finely diced
• 2 cloves garlic, finely chopped
• 200 g auberine (s), firm
• 200 g zucchini, small and firm
• 50 g olives, black
• salt and pepper

For the vinaigrette:

• 500 g tomato (s)
• 3 tablespoon vinegar (red wine vinegar)
• 4 tablespoon olive oil
• Salt and pepper, black
• sugar
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Halve the peppers, clean them and place them on a baking tray with the outside facing up. Bake for 12-15 minutes at 250 degrees until the skin blisters and black spots appear. Cover with a damp cloth, let cool a little, peel off the skin. Cut off any black borders. Cut the pulp into 1 cm cubes.
2. While the peppers are baking, prepare the vinaigrette. To do this, brew, peel and core the tomatoes. Puree, mix in the vinegar and oil, season with salt, pepper, cayenne and sugar.
3. Also dice the potatoes, aubergines and zucchini 1 cm. Cut the olives from the stone and cut into fine strips.
4. The vegetables are prepared one after the other in individual work steps. To do this, first fry the potato cubes in olive oil until golden brown, then season. Do the same with the aubergines. Finally fry the zucchini with onions and garlic, they should still retain their bite. Fry a little thyme and rosemary with each roasting process.
5. Mix the vegetables, season again to taste. They should stay lukewarm, possibly keep them warm.
6. Pour some sauce on the plate, add the vegetables, sprinkle with the olive strips and a little thyme.
7. Annotation:
8. For this dish it is very important that you use very sweet, aromatic tomatoes. I made it once in winter when the vinaigette was a bit too bland for me. Maybe in this case you could spice it up with a little balsamic vinegar.
9. If the eggplants are fluffy in the middle, cut out the soft parts and only use the outskirts.