Marinated Summer Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 13 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s)
- 2 zucchini
- 300 g mushrooms
- 1 red pepper (s)
- 300 g beans, reen
- 200 g onion (s), small
- 0.25 liter ¼ vegetable stock
- 1 clove garlic
- some stalks rosemary
- some stalks thyme
- liter ⅛ vinegar, (red wine vinegar)
- liter ⅛ olive oil
- 0.5 ½ lemon (s), add the juice
- 10 peppercorns
- 1 bay leaf
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- The ingredients for the marinade:
- Bring the garlic, herbs, lemon juice, oil, vinegar, peppercorns, bay leaf, 1 teaspoon of salt and approx. 1 tablespoon of sugar to the boil in the stock and cover for 15 minutes.
- Clean and wash the onions and other vegetables. Halve the beans and mushrooms. Cut the zucchini and aubergine into slices. Halve the aubergine slices and sprinkle with salt or place in salted water to prevent them from browning.
- Sift the marinade into a saucepan and season again vigorously.
- Then first add the onions, beans and peppers to the marinade and cook for 10 to 15 minutes.
- Take out with a slotted spoon and place in a bowl. Then cook the mushrooms, zucchini and aubergine in the marinade over medium heat for 10 minutes.
- Then also add to the bowl.
- Season the marinade again to taste and pour it over the vegetables while hot.
- Let cool, cover and leave in the fridge overnight.
- It can be kept in the refrigerator for 3 to 4 days and is therefore very easy to prepare for buffets and other celebrations.
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