Marinated vegetables from the Microgourmet

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 1 zucchini
• 1 lemon(s), untreated
• 2 garlic cloves
• 300 ml olive oil
• Sugar
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 50 minutes

Wash, deseed, and halve the bell peppers. Wash and slice the zucchini. Peel the onion and slice into rings. Place the bell peppers in the steamer. Place the zucchini slices and onion rings in the sieve insert. Fill the water container with 400 ml of water and cook for about 15 minutes at 800 watts. In the meantime, peel the lemon thinly with a peeler and squeeze the juice. Peel the garlic cloves and slice them. Mix the lemon zest, juice, and garlic with olive oil and a little sugar. After the standing time, lightly salt the vegetables, place them in a tightly sealed container, and pour the olive oil mixture over them. Let them stand for 2-3 days.