Antipasti

Ingredients for 10 servings:

• 1 small bottle(s) of olive oil
• 4 garlic cloves, crushed, more to taste
• 4 tbsp Italian herbs, dried
• 1 tbsp mushroom powder (porcini mushroom powder)
• salt and pepper
• 6 bell peppers, red and yellow
• 4 zucchini, depending on size
• 2 eggplant(s)
• 500 g mushrooms
• 500 g onion(s), red, cut into rings
• 1 tbsp Balsamic vinegar – reduction

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

easy to prepare in the oven, super fast, delicious – also great as a warm salad

Preheat oven to 250°C (482°F). Pour 1 cup of oil into a bowl and mix with the garlic, herbs, mushroom powder, plenty of salt, and pepper. Rinse the bell peppers and slice into wide strips. Slice the zucchini and eggplant (1 cm thick). Rinse the mushrooms and also slice them into 1 cm thick slices. Add the vegetables and onion rings to the herb oil and mix vigorously with your hands until all the vegetables are coated with oil. Spread the vegetables on a baking sheet, preferably not on top of each other so they cook and brown better. Place the baking sheets (maximum 3) in the hot oven and bake the vegetables for about 20 minutes, until they are cooked through and, above all, nicely browned. This may take longer or shorter, depending on the oven and the moisture content of the vegetables. I prefer them dark roasted, especially with zucchini and eggplant, because then they are no longer so bland and mushy. Layer the hot, cooked vegetables in a casserole dish or bowl and drizzle with the balsamic reduction first, then drizzle with enough olive oil to cover everything. If serving as a warm salad, use more balsamic vinegar and less oil and serve warm immediately. Otherwise, let it sit for a day. Season with salt if desired and serve cold. If the vegetables are always covered with oil, they will keep in the refrigerator for about 1-2 weeks.