Antipasti

Wash the courgettes and aubergines, remove the ends then cut the vegetables into approx. 0.5-cm thick slices using a food slicer.  Add a good pinch of salt to the vegetable slices then leave them to stand for about 30 minutes. In the meantime, trim and quarter the mushrooms.

Ingredients

2 units Courgettes, 2 units Aubergines, 1 pinch Sea salt, 500 g Button mushrooms

Wash the peppers and blanch them briefly in boiling water. Plunge the blanched peppers into cold water, remove the skin and seeds and cut the flesh into pieces. Peel all of the onions and cut them into strips. Peel and finely dice the garlic cloves.

Ingredients

4 units Bell pepper, 4 units Medium-sized red onions

Wash the rosemary and thyme and shake them dry. Make both of the marinades using the specified ingredient quantities. For each one, mix together the garlic, rosemary, thyme, olive oil, vinegar, salt, pepper and sugar.

Ingredients

3 clove, tsp Garlic, 3 sprig Rosemary, 8 sprig Thyme, 90 ml Olive oil, 120 ml Balsamic vinegar, 6 g Sea salt, 3 pinch Raw cane sugar

Use Aceto balsamico bianco instead of Aceto balsamico for the paprika marinade.

Ingredients

1 clove, tsp Garlic, 1 sprig Rosemary, 3 sprig Thyme, 30 ml Olive oil, 30 ml White balsamic vinegar, 2 g Sea salt, 1 pinch Raw cane sugar

Dab the courgette and aubergine slices dry, and sear them on both sides in oil in a hot frying pan. Remove the vegetables from the cooktop and put them in a bowl. Put the other vegetables in separate bowls. Pour the respective marinades over the vegetables and leave to marinate at room temperature for 3–4 hours. Plate up the different vegetables (without mixing them together) and serve.

Ingredients

20 ml Sunflower oil (or rapeseed oil)