Antipasti like at the Italian restaurant

Ingredients for 1 servings:

• 50 g mushrooms, fresh
• ½ zucchini
• ½ bell pepper(s)
• ½ onion(s)
• ½ pepper
• 2 sprigs rosemary
• 1 tbsp oil (garlic)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

as a gift or as a barbecue side dish

Wash the vegetables and herb sprigs. Halve the mushrooms. Cut the zucchini into finger-width slices and season with a little salt on both sides. Deseed the bell peppers and cut into large, not too small pieces. Quarter the peeled onion half. Slice the chili peppers. Add about 1 tablespoon of garlic oil to a pan and heat gently. Add the herb sprigs to the oil for about 1-2 minutes. Add the onion and chili peppers and fry briefly. Remove the herbs, onion, and chili peppers from the oil using a ladle. Fry the zucchini on both sides in the same oil until they turn dark brown. Remove the zucchini. If there isn’t enough oil left, add a little more oil and add the herbs, onion, and chili peppers to the pan and fry briefly. Remove and set aside. Fry the bell peppers until they reach the desired color and set aside. Add a little garlic oil to the pan and fry the mushrooms until they reach the desired color. Mix with zucchini and bell peppers and season with pepper and salt. Serve hot or cold.