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🍽️ Colorful Vegetable Platter with Dressing

262 kcal · 30 min · 4 servings

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

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Remove the top stem end of the eggplant.
3. 3. Slice the eggplant into round slices.
4. 4. Sprinkle the eggplant slices with salt.
5. 5. Wash the zucchini, the bell pepper, and the mushrooms.
6. 6. Remove any dirty or woody parts from the zucchini and mushrooms.
7. 7. Slice the zucchini.
8. 8. Slice the mushrooms.
9. 9. Cut the bell pepper into four equal pieces.
10. 10. Peel the garlic.
11. 11. Peel the onion.
12. 12. Dice the garlic and the onion into small cubes.
13. 13. Pat the cut vegetables dry with a kitchen towel.
14. 14. Take half of the specified amount of oil.
15. 15. Heat this oil in a pan.
16. 16. Fry the prepared vegetables one after the other in the hot oil.
17. 17. Add the mushrooms, the garlic, and the onions to the pan at the very end.
18. 18. Let these ingredients simmer together.
19. 19. Wash the parsley.
20. 20. Pluck the parsley leaves from the stems.
21. 21. Finely chop the parsley leaves.
22. 22. Fold the chopped parsley into the mushroom mixture.
23. 23. Whisk the vinegar with salt, pepper, and wine in a small bowl.
24. 24. Take the remaining amount of oil.
25. 25. Stir the remaining oil into the vinegar-spice mixture gradually.
26. 26. Arrange the fried vegetables on a large platter.
27. 27. Drizzle the vegetables with the prepared dressing.
28. 28. Serve the appetizer together with warm baguette bread.

Nutrition per serving

• kcal: 262
• Protein: 6 g · Fett/Fat: 21 g · Carbs: 12 g