Antipasti with vegetables

Ingredients for 6 servings:

• 500 g zucchini (alternatively with eggplant(s) or bell pepper(s))
• ½ liter tomato juice
• ¼ liter olive oil
• 3 medium-sized garlic cloves
• 4 bunches of basil (small bunches each)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes best with zucchini

Wash the zucchini, dry it, and cut it diagonally into 1/2 cm thick slices (wash the other vegetables as well, and roughly chop the eggplant and/or bell peppers). Place the vegetables on a plate and sprinkle with salt to absorb the water. This will help the vegetables cook more thoroughly. In the meantime, make a sauce with the tomato juice, 1/8 l olive oil, the crushed garlic, finely chopped basil, and a pinch of salt. Stir until smooth (if you like, you can add a little more garlic—but not too much, so it doesn’t become too spicy). Then pat the salted vegetables dry and grill them or fry them in a grill pan with the remaining heated olive oil. If possible, marinate the vegetables in the sauce while they are still warm and let them marinate until ready to serve. I served it with pork and turkey involtini in tomato sauce and herb/garlic potatoes.