Marinated Vegetable Salad

preheat the oven to 250 degrees. Remove the peel from the shallots and finely dice them. Melt the salt into the balsamic and mix in the olive oil. Add the diced shallots and chopped parsley. Chop the basil leaves and stir them in. Season the dressing with salt. Rinse and quarter the peppers and place them, skin side up, on a baking sheet and drizzle with olive oil and place in the oven on the top rack for about 5 minutes. When the skin starts to form ridges, remove, cool and remove the skin with a kitchen knife. Season the bell bell pepper with salt and pepper. Rinse the zucchini and cut into slices about 4 mm thick. Remove the skin from the shallots and finely dice them.

Sauté the zucchini slices in olive oil.

Rinse the melanzane and also cut into 4 mm thick slices and dice the shallots. Now fry the slices of melanzane on both sides. Add the diced shallots and garlic to the melanzane form and fry briefly. Add the thyme and rosemary and season a little with salt. Remove the zucchini and melanzane from the frying pan while they are still warm and marinate them with the dressing together with the still lukewarm bell pepper quarters and bring them to the table.

Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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