For 4 people
  • 150 g Oyster mushrooms
  • 250 g Zucchini
  • 1/2 green, yellow and red peppers
  • 1 (200 g) small aubergine
  • 1/2 Pot of rosemary
  • 1/2 Bund Thyme
  • 1 Garlic clove
  • 6 EL Olive oil
  • Salt
  • Pepper
  • 2 EL Sugar
  • 50 ml Balsamic vinegar
50 minutes
Clean the mushrooms and vegetables, wash and pat dry. If necessary, chop the mushrooms, cut the zucchini into slices and the peppers into strips. Dice the eggplant. Wash, pat dry and chop herbs. Peel and finely dice the garlic. Sauté in 2 tablespoons of hot oil. Briefly fry the vegetables one after the other in the garlic oil. (Pour in more oil if necessary.) Season with salt, pepper and herbs. Take out of the pan. Melt the sugar in it and caramelize it lightly. Gradually pour in vinegar and 50 ml of water. Bring to the boil until the sugar has dissolved. Add the rest of the oil. Spread the marinade over the vegetables and let it steep for at least 1 hour
Tableware: Kahla
1 person approx:
  • 200 kcal
  • 840 kJ
  • 3 g protein
  • 15 g fat
  • 11 g carbohydrates


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