Pickled vegetables a la Grecque

Ingredients for 10 servings:

• 3 garlic cloves
• 2 tsp thyme
• 2 tsp rosemary
• 2 tsp vegetable broth, instant
• ¼ liter vinegar (white wine vinegar)
• 2 tsp peppercorns, black
• 1 tsp salt
• 2 tbsp sugar
• 3 bay leaves
• 250 g onion(s)
• 4 bell peppers, red and yellow
• 500 g zucchini
• 2 m.-large eggplant(s)
• 500 g beans, green
• 3 carrots, sliced
• 0.2 liters of olive oil
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

pickled vegetables, Greek style (antipasti)

Bring the garlic, herbs, stock (dissolved in 0.5 l water), vinegar, peppercorns, salt, sugar, and bay leaves to a boil, and let the stock simmer for about 20 minutes. Peel the onions and leave them whole. Wash, trim, and finely chop the vegetables. Strain the stock and bring back to a boil. Add the onions and carrot slices. 1-2 minutes later, add the trimmed beans and bell pepper pieces, and simmer everything over low heat for 15 minutes. Add the zucchini and eggplant after 8 minutes. Drain the vegetables, reserving the stock, and let it cool slightly. Whisk in the olive oil and season with salt and pepper. Then pour it back over the vegetables. Let it simmer for 12 hours. Remove the vegetables from the stock to serve.