Mediterranean vegetables

Ingredients for 3 servings:

• 3 bell peppers
• 4 onions (shallots)
• 6 tomatoes
• 1 zucchini
• 2 tbsp capers
• ½ jar olives, black
• 3 garlic cloves
• e.g. olive oil, for frying
• e.g. olive oil, for the vegetables
• 1 shot of balsamic vinegar
• n. B. sugar
• e.g. sea salt
• e.g. chili
• some mushrooms, whole heads
• 1 dash of lemon juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious as a side dish for grilling or just with bread

Wash the bell peppers, halve them, and roast them bottom-down in the oven at 200 degrees Celsius until the skin is blackened. Once cooled, peel off the skin. Cut all the vegetables into bite-sized pieces or strips. Heat the oil with the garlic cloves. Add the capers and let them caramelize with the sugar. Add the olives. Sauté the zucchini and the remaining vegetables until crispy. Season with sea salt, chili, and pepper. Season with lemon juice. Let the whole thing cool slightly. Transfer to a bowl and top up with balsamic vinegar and oil as desired. Tastes great the next day, and even days later in a jar.