Marinated grilled vegetables and roasted caramelized chili peppers

Ingredients for 4 servings:

• 1 zucchini, green
• 1 zucchini, yellow
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 2 tbsp chili oil or oil and chili
• 2 tsp sugar
• salt and pepper
• 60 ml olive oil
• n. B. garlic

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

Slice the zucchini. Ideally, grill on a contact grill. Alternatively, use a pan with little to no oil. Wash, deseed, and slice the bell peppers. Heat chili oil or oil and chili in a pan. Add 1-2 teaspoons of sugar and let it caramelize slightly. Add the bell peppers and fry until tender. Peel and press the garlic, if desired, and mix with the olive oil. Arrange the grilled zucchini and roasted bell peppers on a plate. Season with salt and pepper. Finally, drizzle with the marinade. Cover and let it sit in the refrigerator for at least one night. Goes wonderfully with grilled food and all types of bread.