Daxi's Italian Vegetable Antipasti

Ingredients for 4 servings:

• 2 small zucchini
• 1 large eggplant(s)
• 500 g mushrooms
• 2 bell peppers
• 1 tbsp olive oil
• ½ tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• some sugar
• 1 tbsp herbs, mixed chopped
• 1 garlic clove(s), crushed

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

made quickly, even in larger quantities

Wash or trim the vegetables, slice them, and blanch them briefly in plenty of salted water (really only briefly, as the marinade will soften the vegetables even further). Deseed the peppers and bake them briefly, skin-side up, on the top rack of the oven. When the skin turns black, it will peel off easily. Make a marinade from oil, vinegar, herbs, and spices (the amount will vary depending on the amount of vegetables, of course; only the ratios are given here), drizzle over the warm vegetables, and cover and let stand for at least 1 hour. If it’s not too warm, the whole thing can easily be prepared the day before.