Antipasti with grilled food

Ingredients for 6 servings:

• 1 eggplant(s)
• 2 small zucchini
• 150 g mushrooms
• 2 bell peppers, red and yellow
• 3 carrots
• 4 tomatoes
• 13 tbsp olive oil
• n. B. Salt
• 1 tbsp red wine vinegar
• 1 garlic clove(s)
• 8 basil leaves
• 50 g hard cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the eggplants and cut into 1 cm thick slices. Place them on a plate and sprinkle with salt on both sides. Let them rest for about 10 minutes. Meanwhile, thinly slice the zucchini (or slice them if desired), clean the mushrooms and cut them into thin strips. Cut the carrots into very thin slices (or slice them if desired). Roughly chop the bell peppers. Heat 2 tablespoons of oil in a pan and fry the zucchini, carrots, and bell peppers. Heat 4 tablespoons of oil in a second pan and fry the mushrooms for about 3-4 minutes. Remove the vegetables from the pan. Heat 3 tablespoons of oil and fry the eggplant slices for about 2-3 minutes on each side, adding a little more oil if necessary. Grate the tomatoes so that only the skin remains. Season the grated tomatoes with 4 tablespoons of oil, red wine vinegar, and salt. Chop the garlic clove, slice the basil leaves, and mix both together. Place the roasted vegetables in a shallow dish, drizzle with the tomato dressing, and mix gently. Serve sprinkled with grated cheese.