Colorful grilled vegetable salad

Ingredients for 4 servings:

• 1 medium-sized red bell pepper(s)
• 1 medium-sized bell pepper(s), yellow
• 2 small zucchini, green and yellow
• 10 m.-sized mushrooms
• 10 shallots
• 1 lemon(s) (organic lemon)
• some thyme sprig(s), lemon thyme is particularly suitable
• some rosemary sprigs
• some sage leaves
• Sea salt and black pepper
• Olive oil, good, cold-pressed
• some balsamic vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

Clean the peppers, remove the seeds and inner membranes, cut into strips about 1 cm wide, and halve these crosswise. Clean the zucchini, trim the ends, halve lengthwise, remove the seeds if necessary, and cut into slices about 1 cm thick. Wipe the mushrooms dry with a cloth, trim the stem ends, and halve or quarter them depending on the size of the heads. Small, closed heads can be left whole. Peel the shallots and cut into thin slices. First grate the zest of the organic lemon, then squeeze it. Pluck the leaves from the tough thyme and rosemary stems and chop them. Leave the sage leaves whole. Preheat oven to 200 degrees Celsius. In a bowl, mix 2/3 of the olive oil with the herbs, lemon zest, salt, and pepper. Mix the prepared vegetables well with the marinade. Place in a shallow ovenproof dish or on a baking sheet and spread out evenly. Cook in the oven for about 15-20 minutes; during the last few minutes, you can turn on the grill. Be careful, the vegetables burn easily. Alternatively, you can also cook the vegetables on a grill. It tastes best when the peppers and zucchini are still firm to the bite. Remove the cooked vegetables from the oven and let them cool slightly. Mix the remaining olive oil with the lemon juice and stir into the grilled vegetables. Refrigerate and let it marinate for a few hours. If you like, you can add balsamic vinegar to taste or a pinch of sugar to the lemon and oil marinade you added last. Fresh parsley or spring onion greens can also be added shortly before serving, but they shouldn’t be left to marinate for too long. The salad is easy to prepare and can be stored in the refrigerator for at least a week. If you want to keep it for longer, layer it tightly in a jar and cover with olive oil. The salad tastes great with grilled food or simply with baguette/ciabatta. It can also be served as an appetizer.