Antipasti oven-baked vegetables

Ingredients for 10 servings:

• 200 ml olive oil
• 3 tbsp balsamic vinegar
• 4 garlic cloves
• 4 tbsp Italian herbs, dried
• 6 bell peppers or peppers
• 4 m.-large zucchini
• 2 eggplant(s)
• 500 g mushrooms
• 4 large shallots
• salt and pepper
• n. B. Chili flakes, from the mill

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 45 minutes

Puree the oil, vinegar, herbs, and garlic with a hand blender. Wash and trim the vegetables, cut into roughly 1 cm thick pieces, and toss with the herb oil until all the vegetables are coated with oil. Spread on a deep baking tray. Sprinkle with salt, pepper, and chili flakes, if desired. Preheat the oven to approximately 250°C (top/bottom heat). Place the vegetables on the middle shelf and cook for approximately 60 minutes, depending on how firm you want them to be, stirring occasionally. If serving as a warm salad, drizzle with a little balsamic vinegar, season with salt and pepper, and serve warm immediately. Otherwise, let it marinate for a day, then season to taste with salt, pepper, chili flakes, balsamic vinegar, and olive oil, and serve cold. The vegetables go perfectly with grilled food, as a starter for an Italian meal, or simply on their own with baguette or ciabatta.