Antipasti with mushrooms, peppers, zucchini and eggplant

Ingredients for 6 servings:

• 400 g mushrooms
• 3 bell peppers, colored
• 1 eggplant(s)
• 2 small zucchini
• olive oil
• Oil for frying
• 50 ml balsamic vinegar, lighter
• 50 ml balsamic vinegar, dark
• 2 garlic cloves
• salt and pepper
• Herbs, Italian
• ½ tsp sugar
• ½ tsp vegetable stock powder
• 10 g pine nuts
• rosemary
• basil

Instructions

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

everything prepared separately

Clean the mushrooms, halve them, and quarter any larger ones. Heat the oil in a pan and add the mushrooms. Stir the mushrooms well with a spatula immediately, as they will absorb the oil immediately. Add a little more oil if necessary. Season with salt, pepper, 1/2 teaspoon of vegetable stock powder, and Italian seasoning. For a little extra spice, I add a little chili-garlic seasoning. Fry for about 5 minutes, until the mushrooms have reduced their volume. Transfer to a bowl to cool. Cut the peppers into pieces. Lightly press 2-3 garlic cloves and place them in a freezer bag with the peppers. Season with salt, pepper, Italian seasoning, and 1/2 teaspoon of sugar. Add the olive oil. Inflate the bag slightly, close it, and shake well. Arrange the peppers, skin-side up, on a baking sheet and place in a preheated oven at 200°C for about 30 minutes. After about 20 minutes, add the pine nuts. The peppers can be removed from the oven when the skin begins to turn slightly brown. Cut the zucchini into pieces about 3 cm long and then quarter them again. Heat the oil in a pan and add the zucchini. Season with salt, pepper, and Italian seasoning. Fry for a few minutes until the pieces are lightly browned. Deglaze with white balsamic vinegar. Transfer the cooked zucchini to a bowl to cool. After a few minutes, season with a little more vinegar. Cut the eggplant into slices about 0.5 cm thick and then halve them again lengthwise. Salt the slices generously on both sides and let them stand for about 10 minutes. Dab off any excess water with kitchen paper. Heat the oil in a pan and fry the slices briefly but quickly on both sides. Season with pepper and Italian seasoning. Roast for no longer than 2-3 minutes, as otherwise the eggplants will become very soft and fall apart. Deglaze with brown balsamic vinegar and transfer to a bowl to cool. Once cooled, drizzle with a little olive oil. Once the ingredients have cooled, arrange them together in a dish. Serve garnished with rosemary and basil leaves.