Marinated Vegetables

• Wash and clean the vegetables, core the peppers and peel them with an asparagus peeler. Cut the aubergine and zucchinis into approx. 4 mm thin slices. Cut the peppers into 3 cm wide strips.
• Fry each type of vegetable individually in a (grill) pan drizzled with olive oil on both sides until the parts have taken on color. Take out of the pan and let cool down a little.

Marinade:

• Whisk oil, vinegar, wine and herbs (possibly garlic) in a larger bowl. Season to taste with salt, pepper and sugar.

Completion:

• Put the still lukewarm vegetables in the marinade, mix everything well and let stand covered in the refrigerator for at least 24 hours. Remove the vegetables to be served from the marinade beforehand and let them drain a little. Possibly a little more seasoning. The shelf life is approx. 4 days when stored in the refrigerator.
• If the vegetables are used up quickly and there are still marinade left over, do not dispose of them, but use them to put more vegetables again soon.
• Of course, other types of vegetables (e.g. asparagus, mushrooms, onions) can also be used. However, using onions would shorten the shelf life by 2 days. This also applies to the addition of fresh herbs.