Antipasti on the tray

Ingredients for 6 servings:

• 1 eggplant(s)
• 2 bell peppers, yellow and red
• 2 zucchini, yellow
• 2 onions
• 250 g mushrooms
• Salt and pepper, freshly ground
• 1 bunch parsley, flat
• 1 bunch of basil
• 2 garlic cloves
• n. B. Olive oil to taste (approx. 250 ml)
• e.g. chili oil or crushed chili pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Our highlight of the barbecue season!

Wash and trim all vegetables except the mushrooms, then cut into large cubes. Trim and quarter the mushrooms. Spread everything on a baking tray and season with salt and pepper. Remove the stalks from the parsley and tear the basil leaves. Puree both with a hand blender along with the garlic, olive oil, chili oil, or crushed chili, and pour over the vegetables on the tray. Gently mix everything with your hands. Place in the oven at 160°C (convection oven) for approximately 20-25 minutes, turning the vegetables several times. Tips: You can also scatter ready-to-cook, deveined shrimp over the cooked vegetables and let them cook in the switched-off oven. Very delicious! If you actually have leftovers after grilling, cook spaghetti the next day and toss it hot with the vegetables. You have another delicious dish!