Marinated vegetables
- 150 g small onions or shallots
- 1 red pepper
- 300 g green beans
- 250 g mushrooms
- 300 g Zucchini
- 1 Aubergine
- Salt
- 1 EL granulated broth
- 1 Garlic clove
- 2 Stalk (s) Rosemary
- 1 Sprig of thyme
- 1/8 l Olive oil
- Juice of 1/2 lemon
- 10 Peppercorns
- 1 TL Salt
- 1 EL
Sugar - 1 Bay leaf
30 minutes
easy
- 1.
- Clean and wash vegetables. Peel the onions. Cut the pepper into pieces. Halve the beans and mushrooms. Cut the zucchini into slices. Halve the aubergine, cut into slices and immediately put the pieces in salted water so that they do not turn brown.
- 2.
- For the marinade, put the broth and 1/4 liter of water in a saucepan. Peel the garlic. Rinse the herbs. Bring the garlic and herbs to the boil in the broth. Cover and let stand for about 10 minutes. Pour marinade through a sieve, return to the saucepan and season well.
- 3.
- Cook the onions, peppers and beans in the marinade for 10-15 minutes until al dente. Remove the vegetables with a slotted ladle and pour them into a bowl. Season the marinade again to taste. Now cook the remaining vegetables over medium heat for 8-10 minutes, remove them as well and put them in the bowl.
- 4.
- Season the marinade one last time and pour it hot over the vegetables. Let it cool down and leave it covered in the fridge overnight. Drain and serve. The marinated vegetables can be kept in the refrigerator for 3-4 days.
- 5.
- Serve with grilled neck or lamb chops.
1 person approx.:
- 400 kcal
- 1680 kJ
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