Mediterranean vegetable cold platter

Ingredients for 2 servings:

• 1 small zucchini
• 1 small eggplant(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 shallot(s) or 1/2 small onion
• some basil leaves
• salt and pepper
• some spice mix (salad seasoning)
• 1 tbsp balsamic vinegar, white
• possibly balsamic vinegar, red, a few drops
• 1 tbsp extra virgin olive oil
• 1 pinch(s) of sugar
• salt and pepper
• some spice mix (salad seasoning)
• herbal salt

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Side dish or starter instead of salad

Wash the vegetables, quarter the bell peppers, and cut the zucchini and eggplant into long slices. For the dressing, combine the vinegar and oil and season with salt, pepper, and herb salt. Microwave each vegetable in a little salted water for about 7 minutes (depending on the power of the appliance) or fry them in a pan with oil and drain the fat well on a paper towel. Peel the bell peppers after cooking. Arrange the drained vegetables on a platter and season. Finely dice the shallot or onion, not adding too much to the vegetables. Scatter a few basil leaves on top. Pour the dressing over the vegetables and let the whole thing sit for at least 2 hours. Tip: You can also make this a day in advance and leave it in the refrigerator, covered with film. Remove from the refrigerator before serving so it is not too cold.