Antipasti

Ingredients for 4 servings:

• 500 g bell pepper(s), red
• 1 lemon(s), untreated
• 40 g white bread, without crust
• ½ tbsp vinegar (white wine vinegar)
• 4 garlic cloves
• 1 bunch of parsley
• 25 g green olives, pitted
• olive oil
• Salt and colored pepper from the mill
• 400 g eggplant(s)
• 500 g zucchini
• 4 tbsp vinegar (red wine vinegar)
• 2 tbsp balsamic vinegar
• ½ Pepper, green
• Sugar
• Cayenne pepper
• 2 tbsp fresh basil, cut into strips
• 1 egg yolk, hard-boiled
• 2 anchovy fillets, finely chopped
• 6 tbsp vegetable oil
• 1 pinch of mustard
• 200 g mushrooms, large brown

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

mixed vegetable plate, elaborate but delicious

Preheat the oven to 200°C (400°F). Quarter, trim, and wash the peppers. Place skin-side up on a baking sheet lined with baking paper and bake in the oven for about 20 minutes, until the skin blisters. Remove, let cool, and peel off the skin. Finely grate 1 teaspoon of lemon zest and set aside. Squeeze the lemon. Roughly dice the bread and drizzle with vinegar and ½ teaspoon of lemon juice. Peel the garlic cloves. Wash the parsley, shake dry, and pick off the leaves. Puree the bread with the olives, parsley, and 1 garlic clove. Stir in 1 tablespoon of olive oil and season with salt and pepper. Spread the pepper quarters with the bread paste, roll up, and arrange on a large platter. Wash the eggplant and zucchini. Slice the eggplant, place in a bowl, sprinkle with salt, and let stand for about 10 minutes. Then wash and pat dry. Heat olive oil in a pan and fry the eggplant slices in batches on both sides until golden brown, then remove and arrange on the large platter. Slice the zucchini lengthwise, fry in batches on both sides until golden brown, and place next to the eggplant. Mix red wine vinegar with balsamic vinegar. Deseed, wash, and chop the peppers, and add them to the vinegar along with the remaining garlic (crushed). Season with salt, sugar, and cayenne pepper; pour the marinade over the fried vegetable slices and sprinkle with the basil strips. Mix the egg yolk and finely chopped anchovy fillets with the vegetable oil and mustard. Mix in the grated lemon zest. Season to taste with salt, pepper, and a pinch of sugar. Clean the mushrooms, cut them into thin slices, and arrange them on the platter, drizzle with 2 tablespoons of lemon juice. Pour the anchovy and lemon sauce over the mushrooms.