Antipasti barbecue season

Ingredients for 4 servings:

• 2 bell peppers
• 2 zucchinis
• 200 g mushrooms
• 2 onions
• 1 bulb(s) garlic
• 1 cup olive oil
• 1 tsp paprika powder
• ½ tsp pepper
• 1 pinch(s) of thyme or marjoram
• 1 tsp, heaped salt
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

grilled vegetables

Cut the bell peppers into bite-sized pieces and the zucchini into slices. Cut the mushrooms into eighths or slices, and repeat with the onions. Peel the garlic cloves (about 10-12) and leave them whole. For the marinade, mix the olive oil with the paprika, pepper, thyme, salt, and crushed garlic clove. Place the vegetables in a bowl and marinate. Place the marinated vegetables on a baking sheet (or place them on a special aluminum grill tray that can be placed on the oven tray). Preheat the oven to approximately 200°C (top/bottom heat). Bake the vegetables for about 45 minutes, then add the grill at the end. This dish tastes great as a starter or as a side dish to a barbecue.