Marinated Vegetables in Olive Oil

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥦✨

Roast the peppers. Roast the peppers in the oven at 200 C for about 20 minutes, until the skin turns black, then transfer them to a bowl, cover with foil, and let steam for 10-15 minutes

Slice and salt the vegetables. Slice the zucchini and eggplant lengthwise into slices about 0.5 cm thick, spread them out on a work surface, salt them, and let them sweat out the excess water for about 5 minutes

Chop the herbs. Finely chop the mint and basil

Let the peppers steam. After roasting the peppers, transfer them to a bowl, cover with foil, and let steam for 10-15 minutes

Pan-fry the zucchini and eggplant. Pat the eggplant and zucchini dry with a paper towel and pan-fry them in batches over medium heat until golden, about 2-3 minutes on each side, then add them to the container with the peppers

Peel and prepare the peppers. Remove the skin and seeds from the peppers and add them to the container with the other vegetables

Prepare the marinade. In a bowl, mix the oil, vinegar, chopped basil, mint, and crushed garlic, season with salt and pepper

Marinate the vegetables. Pour the marinade over the vegetables, ideally while still warm so they absorb the flavors better, and let marinate for at least 2 hours in the refrigerator. Serve as an appetizer or as a side dish with meat or fish 🥦🍽️✨