Summary

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

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Instructions

1. Marinade:
2. 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.
3. 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)
4. 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).
5. 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 ;-))
6. Let it steep overnight in the refrigerator or (ideally) in the cold cellar.
7. 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