Marinated Vegetables

For the marinade, stir all the ingredients together.

Cut the peppers in half, quarter them, remove the ribs and seeds. Place the cut side on a baking tray. Heat in the oven under the heated broiler (at 250 °C on the fourth shelf from the bottom) for about 8 minutes until the skin blisters and is dark brown in places. Remove the tray from the oven, cover the peppers with a cooled and moistened dishcloth and let them rest for about 10 minutes.

After that, the skin of the peppers can be easily peeled off.

Cut the zucchini into slices about 0.5 cm thick and the mushrooms into halves or slices, depending on their size. Pre-cook the zucchini and mushrooms in the steamer at 100 °C for 3 to 4 min or steam in a pot with a little water until just tender. The vegetables should not become too soft.

Arrange bell pepper quarters, zucchini and mushrooms on a platter. Pour the marinade over them and let them marinate for a few hours. Serve with crusty baguette.

As a variation, the marinade can be prepared from the juice of a lemon, 1 to 2 cloves of garlic cut into very fine cubes, salt, black pepper and 6 tablespoons of olive oil. Add mixed chopped culinary herbs, if desired, and infuse.

Interesting facts about marinating

– Marinated vegetables are becoming more and more popular because this method of preparation preserves the typical taste of the vegetable and the marinade can be used as a sort of “seasoning”.

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