Grilled citrus vegetables

Ingredients for 4 servings:

• 2 zucchinis
• 1 eggplant(s)
• 150 g mushrooms or oyster mushrooms
• 6 shallots
• 1 orange(s) (untreated)
• 1 lime(s) (untreated)
• 3 garlic cloves
• 10 tbsp vegetable broth
• 5 tbsp balsamic vinegar
• 5 tbsp olive oil
• Cherry tomatoes
• basil
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

as antipasti and side dish e.g. to grilled food

Slice the zucchini and eggplant, peel the shallots and halve them if necessary, clean the mushrooms and halve them or cut them into strips. Place the vegetables in a bowl. Mix the juice and zest of the orange and lime, vegetable stock, vinegar, salt, pepper and finely chopped garlic to make a marinade and pour it over the vegetables. Let it marinate for at least 3 hours. Place the vegetables in a sieve, reserving the marinade. Heat a grill pan without adding any fat or oil, brown the vegetables on all sides and place it in a bowl. Briefly heat the reserved marinade in the hot pan, mix it with the olive oil and pour it over the vegetables while it is still hot. Let it marinate for at least another 2 hours. Serve sprinkled with halved cherry tomatoes and basil leaves.