Mixed Italian appetizer platter

Ingredients for 4 servings:

• 3 small zucchini
• 3 large bell peppers, red and yellow
• 2 m.-large eggplant(s)
• 3 rosemary sprigs
• 4 m.-sized onion(s)
• 4 large tomatoes
• salt and pepper
• olive oil
• n. B. Balsamic vinegar, old, creamy
• lots of Parmesan, freshly sliced
• 3 garlic cloves

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

With sautéed vegetables, freshly grated Parmesan and a few drops of balsamic vinegar

First, wash and dice the eggplants, sprinkle with a little salt, toss together, and set aside to draw out the water. Then roughly dice the bell peppers and place them in a bowl. Wash the zucchini, slice them (not wafer-thin, rather medium-thick), and place them in another bowl. Wash the rosemary sprigs. Dice the onions and garlic slightly smaller and place them in a bowl. Wash and dice the tomatoes, and place them in a bowl. After about 20-30 minutes, drain off any excess water from the eggplants. Heat a generous amount of olive oil in a pan, add the eggplants and a sprig of rosemary, and fry everything until hot and crisp, then add 1/3 of the onion and garlic mixture and 1/3 of the tomatoes. Continue frying until hot and season with salt and pepper, stirring occasionally. Prepare a large platter and arrange the contents of the pan on one side of the platter. Add more oil to the pan, fry the diced bell peppers and a rosemary sprig, add 1/3 of the onion and garlic mixture and 1/3 of the tomatoes, season with salt and pepper, toss, and continue to fry, then arrange in the center of the platter. Then fry the zucchini with rosemary, add the remaining onions, garlic, and tomatoes, fry, toss, and season with salt and pepper. Place on the last free side of the platter. Now drizzle a few drops of good olive oil over the vegetables, then sprinkle the entire appetizer platter with fresh Parmesan cheese. Finally, drizzle with a few drops of aged, thick balsamic vinegar (or crema di balsamico, as long as it’s smooth). Be sure to serve it while it’s still warm! The warm appetizer platter is a visual and flavorful highlight before any summer menu, or served with baguette as a snack when friends come over for a glass of wine.