Antipasti salad

Ingredients for 1 servings:

• 1 zucchini
• 1 eggplant(s)
• 1 bell pepper(s)
• 5 m.-large mushrooms
• 1 jar onion(s) (Borretane onions), small onions pickled in balsamic vinegar
• some olive oil
• salt and pepper
• e.g. oregano, basil, dried, herbs of Provence

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Roughly chop the vegetables and quarter or eighth the mushrooms. Fry the eggplant and mushrooms in olive oil, adding a little oil every now and then, as the mushrooms and eggplant absorb a lot of it. Add the peppers and zucchini and continue frying until the vegetables are somewhat cooked but still crunchy, to your taste. Finally, add the onions and deglaze everything with the onion liquid, letting it simmer slightly. Season with herbs to taste. Once everything has cooled, arrange on a platter and serve. You can also sprinkle the salad with shaved Parmesan cheese.