Summary

Ingredients

• 0.5 ½ red pepper (s), seeds and panicles removed
• 0.5 ½ bell pepper (s), yellow, seeds and panicles removed
• 0.5 ½ bell pepper (s), orange, seeds and panicles removed
• 2 teaspoons olive oil
• 1 teaspoon garlic, chopped
• 0.5 ½ cup onion (s), finely chopped
• 3 tomato (s), pitted, chopped into small pieces
• 1 bunch thyme
• 1 bunch parsley, smooth
• 1 bay leaf
• salt

For the vegetables:

• 1 zucchini
• 1 eggplant (s)
• 1 small pumpkin (se)
• 4 tomato (s)
• 0.5 teaspoon ½ olive oil
• Salt and pepper from the mill

For the vinaigrette:

• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• Herbs, fresh (e.g. thyme, chervil)
• Salt and pepper from the mill

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Instructions

1. For the piperade (a thick sauce), bake the peppers in the hot oven until they bubble. Then let it cool and peel it.
2. Gently heat the oil, garlic and onions in a saucepan for 8 minutes, do not let them brown. Add tomatoes, thyme and bay leaf. Simmer for 10 minutes and let it boil down. Add paprika and continue to simmer. Season with salt and herbs. Put everything but a tablespoon in an ovenproof baking dish. Preheat the oven to 135 ° C.
3. Cut the zucchini, aubergine, pumpkin and tomatoes into 2 cm thick slices. Arrange the vegetable slices alternately in a fan shape over the piperade. Mix garlic, olive oil, salt and pepper and pour over. Cover the pan with aluminum foil and bake for 2 hours, remove the foil and let everything bake for 30 minutes (if it turns brown, put the foil lightly over it).
4. For the vinaigrette, mix the tablespoon of piperade with oil, vinegar, spices and herbs. To taste.
5. To serve, quarter the vegetables and layer them on a plate with the spatula. Shape the vegetables in a fan shape. Sprinkle the edge of the plate with the vinaigrette. Serve hot.