Zucchini and Pepper in Marinade

Ingredients

• 3 bell peppers (red, yellow and orange)
• 1 bulb fennel
• 2 Zucchini
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 2 tbsp white balsamic vinegar
• 1 tbsp freshly chopped oregano

Instructions

1. 1.

   Wash the bell peppers, halve them, trim and cut into strips. Trim, wash, halve the fennel, remove the core and slice the halves into finger‑thick strips. Wash the zucchini, trim ends and cut into sticks. Peel and finely dice the onion and garlic. Sauté together in 2 tbsp hot oil in a large pan for a short time. Add the fennel and cook for 3–4 minutes. Add the remaining vegetables, season with salt and pepper, and sauté while stirring for about 4 more minutes. Remove from heat, add lemon juice and balsamic vinegar, and let cool and marinate for at least 1 hour.

2. 2.

   Before serving mix in the oregano and remaining oil, taste, and arrange on a platter.