Marinated Vegetables

Ingredients

• 1 bell pepper (red)
• 1 bell pepper (yellow)
• 1 eggplant
• 2 Zucchini
• 2 small red onions
• 1 bulb fennel
• 8 thin green asparagus spears
• olive oil
• Salt
• pepper (ground)
• 3 shallots
• 3 chili peppers
• 3 Garlic cloves
• 4 tbsp finely chopped basil
• 2 tbsp finely chopped oregano leaves
• 300 ml olive oil
• 3 tbsp sherry vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim, halve, seed, remove the white skin and quarter the bell peppers. Wash the eggplant and zucchini and slice them lengthwise.

2. 2.

   Peel the onions and blanch whole in boiling salted water for 5 minutes, then remove and halve.

3. 3.

   Trim the fennel and also blanch whole in boiling salted water for 2 minutes, then remove and quarter.

4. 4.

   Brush the vegetables with olive oil, lightly salt and pepper, and grill until cooked. Remove from the grill and let cool.

5. 5.

   Peel and chop the shallots. Wash the chili peppers, cut lengthwise, seed, remove the white lining and dice finely. Peel and chop the garlic cloves. Mix the shallots with chili, garlic, herbs, oil and vinegar and season with salt and pepper.

6. 6.

   Add the grilled vegetables to the dressing and let marinate overnight.