Antipasti – Salad

Ingredients for 4 servings:

• 2 small zucchini
• 2 large red bell peppers or 1 jar grilled bell peppers in oil
• 1 eggplant(s)
• 10 small cocktail tomatoes
• 250 g mushrooms
• 150 g pine nuts
• 1 bunch of spring onions
• Balsamic vinegar
• olive oil
• 1 garlic clove(s)
• Salt and pepper, black
• Herbs of Provence
• 1 lemon(s)
• 8 basil leaves
• 50 g Parmesan
• 1 jar olives, black

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Skin the peppers in the oven or peel them with a vegetable peeler. Then cut the red pepper into medium-sized cubes and fry them in a pan with olive oil, frying in some herbs de Provence and 1/2 clove of garlic (diced). Just before removing from the pan, deglaze with balsamic vinegar. If using grilled peppers in a jar, simply cut them into cubes and then place them in a large salad bowl. Quarter the zucchini, scoop out the seeds, and then dice the quarters. Brown the diced zucchini in the pan with olive oil and some herbs de Provence (the roasted aromas are good for salads), then briefly deglaze with a little balsamic vinegar. Do the same with the eggplant and add them to the salad bowl. Quarter the button mushrooms and fry them in the same way, then add the fried mushrooms to the bowl. Halve the small tomatoes and fry them briefly, then add them to the bowl. Lightly toast the pine nuts in the pan and add them to the salad. Halve the olives and add them to the salad. Tear the basil into small pieces and add it to the salad. Squeeze the lemon juice and add it. Finely chop the spring onions, including the green parts, and add it to the bowl. Grate the Parmesan cheese into coarse shavings and add it to the salad. Season with salt, pepper, and herbs. If desired, finish with olive oil and balsamic vinegar. This salad is perfect for a barbecue and is best served with ciabatta bread or fresh baguette. The salad can be eaten lukewarm or left to marinate the next day.