Vegetable antipasti

Ingredients for 4 servings:

• 200 g eggplant(s)
• 200 g bell pepper(s)
• 200 g carrot(s)
• 200 g fennel
• 200 g zucchini
• 7 tbsp olive oil
• herbal salt
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Italian starter

Wash the eggplants and cut into slices about 0.5 cm thick. Salt the slices and set aside until the water runs out. Wash the remaining vegetables. Cut out the seeds and cores from the peppers and cut into pieces about 4 cm in size. Brush a baking sheet with 3 tablespoons of oil and place the peppers on the sheet with the inside facing down. Preheat the oven to 250°C. Cut the carrot, fennel, and zucchini into pieces about 2 cm in size. Place the vegetables on the oiled baking sheet, pour over the remaining olive oil, and season with herb salt. Grill the vegetables in the oven for about 25 minutes, until cooked through and an appetizing brown color, turning occasionally. Let the antipasti cool slightly and marinate in vinegar. Serve lukewarm on a platter. Serve with white bread and wine.