Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 medium zucchini
- 1 eggplant (s)
- 2 bell pepper (s), (red and yellow)
- 3 onion (s), red
- 1 lemon (juice it)
- 6 tomato (s), dried (scalded)
- 2 cloves garlic
- 1 bunch herbs, fresh (rosemary, thyme, bay leaf)
- olive oil
- salt and pepper
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Clean all fresh vegetables and cut into bite-sized cubes (approx. 1.5 X 1.5 cm). Peel and halve the garlic cloves.
- Heat some oil in a pan, do not fry the vegetables (except tomatoes) too brown in it, add herbs, dried tomatoes and garlic cloves, deglaze with lemon juice, add a little more oil if necessary and do not simmer too soft.
- Season to taste with salt, pepper and a little balsamic vinegar and leave it to stand overnight. Remove the herbs and garlic, season one last time and enjoy at room temperature.
- This salad can be served wonderfully in parmesan bodies on a buffet. However, these should be freshly prepared and filled immediately before serving.
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