Susie's antipasti salad

Ingredients for 6 servings:

• 1 m.-large zucchini
• 1 eggplant(s)
• 2 bell peppers (red and yellow)
• 3 onions, red
• 1 lemon(s) , (juice)
• 6 tomatoes, dried (scalded)
• 2 cloves garlic
• 1 bunch of fresh herbs (rosemary, thyme, bay leaf)
• olive oil
• salt and pepper
• Balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

great for the buffet or as a side dish

Clean all the fresh vegetables and cut into bite-sized cubes (approx. 1.5 x 1.5 cm). Peel and halve the garlic cloves. Heat a little oil in a pan, fry the vegetables (except the tomatoes) until slightly browned, add the herbs, sun-dried tomatoes, and garlic cloves, deglaze with lemon juice, add a little more oil if necessary, and simmer until slightly soft. Season with salt, pepper, and a little balsamic vinegar, and let it marinate overnight. Remove the herbs and garlic, season one last time, and enjoy at room temperature. This salad is wonderful served in Parmesan cheese baskets on a buffet. However, these should be freshly prepared and filled immediately before serving.