Antipasti

Ingredients for 5 servings:

• 1 zucchini or eggplant
• 1 bell pepper(s), green
• 200 g mushrooms, fresh
• 1 m.-sized onion(s)
• 3 garlic cloves
• 3 tbsp, heaped olives, pitted
• 4 tbsp, heaped tomato paste
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar or vinegar
• n. B. Rosemary, dried, shredded
• n. B. Thyme, dried, shredded
• n. B. Oregano, dried, shredded
• n. B. Sage, dried, shredded
• Salt and pepper or chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

vegan

Cut the zucchini or eggplant and bell pepper into bite-sized pieces. Slice the mushrooms, and finely chop the onion and garlic. Place everything in a pan with a little olive oil and heat gently for about 10 minutes over medium heat, or fry to taste. Empty the contents of the pan into a bowl and add the olives, tomato paste, and olive oil, along with the herbs and spices. Mix everything well and let it sit in the refrigerator for 1 hour, adjusting the seasoning if necessary. Serve with crusty white bread.