Marinated Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g onion (s), more noble: shallots
- 3 red pepper (s)
- 250 g mushrooms
- 300 g zucchini
- 1 eggplant (s)
For the marinade:
- 1 clove garlic
- 2 bunch parsley
- 1 sprig rosemary
- 1 sprig thyme
- 125 ml vinegar (red wine vinegar)
- 125 ml oil (olive oil)
- 0.5 ½ lemon (s), add the juice
- 10 grains pepper
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 bay leaves
- possibly vegetable broth extract
Print Recipe
Pin Recipe Instructions
- Marinade:
- Let 1/4 l water + remaining marinade ingredients simmer for 10 minutes in a closed saucepan, then drain through a sieve, season very strongly to taste.
- While the marinade is simmering, clean the vegetables and cut them into edible + decorative pieces (maybe salt and rinse the eggplant beforehand so that it is not so bitter)
- Cook the vegetables in the filtered marinade until they are al dente (onions and peppers for about 10-15 min, the other 8-10 min).
- Arrange the vegetables in a bowl, season the marinade again if necessary and pour over it while hot (for dish savers and other lazy people: just leave them in the pot ;-))
- Let it steep overnight in the refrigerator or (ideally) in the cold cellar.
- Delicious with a good wine after a hot summer day, also good as a grill side dish. Garlic can also do more ;-), and of course the whole thing works with just one type of vegetable
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