ingredients

2 red peppers
1 yellow pepper
2 zucchini not too big
1 eggplant
1 bunch of new onions
4 small Roma tomatoes
Approx. 2 dl of olive oil
3 sprigs of thyme
1 sprig of rosemary

Equipment

1 board 1 knife
1 or 2 nonstick plates
The oven grill
1 jar of 1 l (or verrines closing well)

Steps

Pickled summer vegetables

1- Peppers : put them whole in the gas flame to blacken the skin. Immerse them in a bowl of cold water, rub to remove the skin. Dry on a cloth, break them up.

2- Other vegetables : place on the plate (s), without superimposing, the tomatoes cut in 2 in length and seeded, face cut at the top; unpeeled aubergine and courgettes in slices 7-8 mm thick; peeled onions, cut in half, cut side up. Salt, bake 15 min, 16-18 cm under the preheated grill; return eggplant and zucchini halfway through cooking. Let cool, dry the tomatoes on the linen, pepper.

3- Assemble : mix everything in the jar, slide thyme and rosemary. Pour the oil, giving it time to reach the bottom without air bubbles. Marinate at least 48 hours in the fridge.

tips

Olive oil .

We chose it bearing the AOP (Protected Designation of Origin) Olive oil from Les Baux-de-Provence: sweet, slightly ardent.

Drain the pieces one by one, enjoy tapas; on a grilled sofa rubbed with garlic; with a cold lean meat.

The recovered oil perfumes pasta and salads!