Summary

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

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Instructions

1. Clean all fresh vegetables and cut into bite-sized cubes (approx. 1.5 X 1.5 cm). Peel and halve the garlic cloves.
2. 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.
3. 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.
4. This salad can be served wonderfully in parmesan bodies on a buffet. However, these should be freshly prepared and filled immediately before serving.