Antipasti

Ingredients for 4 servings:

• 750 g mixed vegetables (bell pepper(s), zucchini, eggplant(s), mushrooms)
• 2 garlic cloves
• ½ chili pepper(s)
• e.g. olive oil
• 2 bags of ready-made salad dressing mix (1 bag each of Italian style and Tuscan style)
• 2 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Clean all the vegetables and mushrooms. Cut the bell peppers into strips, and the zucchini and eggplant into not-too-thick slices. Halve or quarter them depending on their size. Slice or quarter the mushrooms. Sauté the vegetables in olive oil in batches for 4-5 minutes, stirring occasionally. At the end, add a little crushed garlic and crushed chili pepper and fry briefly. Transfer to a bowl. Sauté all the vegetables in this way. Mix the ready-made mixes with balsamic vinegar and 4 tablespoons of water. Pour over the vegetables and mix well, season with salt and pepper. Marinate in the refrigerator for at least 1 hour, but preferably overnight. Then season again (with salt, pepper, and balsamic vinegar). Serve with fresh ciabatta.