Marinated vegetables
easy
30 mins
30 mins
Ingredients
- 150 g small onions or shallots
- 1 red pepper
- 300 g green beans
- 250 g Mushrooms
- 300 g Courgette
- 1 Aubergine
- 7-10 Tbsp Salt
- 1 TABLESPOON granulated stock
- 1 Garlic clove
- 2 stem(s) Rosemary
- 1 Branch Thyme
- 1/8 l Olive oil
- 7-10 Tbsp juice of 1/2 lemon
- 10 Peppercorns
- 1 TEASPOON Salt
- 1 TABLESPOON Sugar
- 1 Bay leaf
Directions
- 1
Clean and wash the vegetables. Peel onions. Cut the bell pepper into pieces. Cut beans and mushrooms in half. Cut zucchini into slices. Halve and slice the aubergine and immediately put the pieces in salted water to prevent them from turning brown.
- 2
For the marinade, pour the broth into a pot with 1/4 litre of water. Peel the garlic. Rinse off the herbs. Bring garlic and herbs to the boil in the broth. Cover and leave to stand for about 10 minutes. Pour the marinade through a sieve, put it back into the pot and season to taste.
- 3
Cook the onions, peppers and beans in the marinade for 10-15 minutes until firm to the bite. Remove the vegetables with a skimmer and pour into a bowl. Season the marinade to taste again. Now cook the rest of the vegetables for 8-10 minutes at medium heat, also remove and fill into a bowl.
- 4
Season the marinade one last time and pour it hot over the vegetables. Leave to cool and cover and leave to soak overnight in the refrigerator. Drain and serve. The marinated vegetables will keep in the refrigerator for 3-4 days.
- 5
Serve with grilled neck or lamb chops.
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