Marinated vegetables

Ingredients for 4 servings:

• 150 g onion(s), more noble: shallots
• 3 bell pepper(s), red
• 250 g mushrooms
• 300 g zucchini
• 1 eggplant(s)
• 1 clove(s) garlic
• 2 bunches of parsley
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 125 ml vinegar (red wine vinegar)
• 125 ml oil (olive oil)
• ½ lemon(s), the juice
• 10 peppercorns
• 1 tsp salt
• 1 tbsp sugar
• 1 bay leaf
• possibly vegetable broth extract

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Marinade: Simmer 1/4 liter of water + remaining marinade ingredients in a covered pot for 10 minutes, then strain through a sieve and season well to taste. While the marinade is simmering, clean the vegetables and cut them into edible and decorative pieces. (Salt and rinse the eggplant beforehand if necessary to reduce its bitterness.) Cook the vegetables in the filtered marinade until al dente (onions and peppers for about 10-15 minutes, the other peppers for about 8-10 minutes). Arrange the vegetables in a bowl, season with more marinade if necessary, and pour the hot marinade over the vegetables (for those who don’t like washing dishes and other lazy people: just leave it in the pot ;-)). Let it marinate overnight in the refrigerator or (ideally) in a cold cellar. Delicious with a good wine after a hot summer day, it also works well as a “grilled side dish.” Garlic can also do more ;-), and of course, the whole thing works with just one type of vegetable.