Mixed Starter

Ingredients

• 1 eggplant
• Salt
• 1 Zucchini
• 1 red and 1 yellow bell pepper
• 250 g Mushrooms
• 3 Garlic cloves
• 1 onion
• 8 tbsp olive oil
• 1 bunch parsley
• 4 tbsp balsamic vinegar
• Pepper
• 4 tbsp Marsala wine

Instructions

1. 1.

   Wash the eggplant, remove the stem end, slice into rounds and sprinkle with salt.

2. 2.

   Wash and clean the zucchini, bell peppers and mushrooms. Slice the zucchini and mushrooms, quarter the peppers.

3. 3.

   Peel and dice the garlic and onion. Pat the vegetables dry.

4. 4.

   Heat half of the oil and sauté the vegetables in stages. Let the mushrooms simmer with garlic and onions at the end.

5. 5.

   Wash the parsley, pluck the leaves from the stems. Chop the leaves and fold them into the mushrooms.

6. 6.

   Whisk vinegar with salt, pepper and wine. Gradually stir in the remaining oil. Arrange the vegetables on a large plate and drizzle with the dressing. Serve with warm baguette sticks.