Summary

Ingredients

• 3 clove (s) garlic
• 2 teaspoons thyme
• 2 teaspoons rosemary
• 2 teaspoons vegetable stock, instant
• 0.25 liter ¼ vinegar (white wine vinegar)
• 2 teaspoon pepper - grains, black
• 1 teaspoon salt
• 2 tablespoon sugar
• 3 bay leaves
• 250 g onion (s)
• 4 bell peppers, red and yellow
• 500 g zucchini
• 2 m. Eggplant (s)
• 500 g beans, reen
• 3 carrot (s), sliced
• 0.2 liters olive oil
• salt and pepper

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Instructions

1. Bring the garlic with the herbs, the broth (dissolved in 0.5 l water), the vinegar, peppercorns, salt, sugar and the bay leaves to the boil and let the brew steep for about 20 minutes.
2. Peel the onions and leave them whole. Wash, clean and cut the vegetables. Sift through the brew and bring to the boil again. Add the onions and carrot slices. 1 - 2 minutes later add the cleaned beans and pepper pieces and cook everything for 15 minutes over low heat. Add the zucchini and eggplant after 8 minutes.
3. Drain the vegetables, collect the stock and let cool down a little. Beat in the olive oil and season with salt and pepper. Then pour over the vegetables again. Let it steep for 12 hours. Remove the vegetables from the stock to serve.