Antipasti misti

Ingredients for 6 servings:

• 1 eggplant(s)
• 4 m.-large zucchini
• 3 bell peppers, colored, possibly also pointed peppers
• 500 g mushrooms
• 4 shallots
• Salt
• e.g. rosemary, fresh
• n. B. Thyme, fresh
• 1 chili pepper(s), fresh, chopped
• Oil (see marinade)
• 5 garlic cloves
• 2 tbsp balsamic vinegar
• 250 ml olive oil, high quality
• rosemary
• Thyme
• 1 chili pepper(s), dried, optional
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 1 hour 35 minutes

Mixed Italian antipasti from the oven – delicious!

The marinade should be prepared at least 24 hours before use. To do this, press the garlic cloves and add them to the olive oil along with the balsamic vinegar. It’s best to use a hand blender to purée the garlic (this way you won’t accidentally bite into a piece of garlic clove). Now add some rosemary and thyme. If you like it a little spicier, you can add a dried chili pepper. If you want the oil to last longer, store it in the refrigerator! Wash the vegetables and chop them into large pieces, peel the mushrooms. Preheat the oven to approximately 180°C (top/bottom heat). Place the vegetables on a deep baking tray. Add a little more salt, sprinkle the chopped chili pepper, fresh rosemary and thyme, and the prepared oil over them. Bake for approximately 10 minutes, then turn off the oven, but leave the vegetables in the oven for another 60 minutes. The vegetables are perfect for a barbecue. They also serve as a starter to an Italian meal, or simply on their own with baguette.