Cut the vegetables (paprika and aubergine into cubes approx. 2.5 x 2.5 cm, cut the zucchini in half and cut into 1 cm thick slices, mushrooms quartered or halved depending on size), in plenty of olive oil in portions for approx. 4-5 min (the Only fry the eggplant after it has been soaked in salted water) and then drain on kitchen paper. Season with salt and pepper vigorously. Only fry the garlic and chilli at the end and add to the dressing.
Dressing: 3 tablespoon olive oil, 5 tablespoon balsamico bianco, approx. 1 teaspoon salt, pepper, finely chopped herbs. Mix in a bowl and let steep for at least 2 hours. If necessary, add a dash of vinegar, as the whole thing should have a slightly sour taste.
Tastes great with grilled food.
Note: I do not want to commit myself to the number of portions, as it always depends on what is still there (e.g. salad buffet when grilling or just with bread as a separate meal)
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