Quick Antipasti

Preheat the oven to 185 °C (365 °F), conventional oven (top and bottom heat).

Cut 1 eggplant into slices approx. 1 cm thick. Spread the slices out on some paper towels and sprinkle with salt.

In the meantime, cut 1 zucchini into 1 cm thick slices and 2 bell peppers into thick strips. Place the prepared vegetables on a deep baking sheet.

Clean 1 fennel bulb, halve it and cut out the core. Depending on the size, halve it again or cut it into thirds and add it to the other vegetables on the baking sheet.

Peel 3 garlic cloves and cut them into very thin slices.

Pat the salted eggplant slices dry and halve them.

Spread the vegetables and the prepared garlic on a baking sheet and toss with approx. 25 ml olive oil and 0.5 tsp salt.

Add fresh thyme and/or rosemary if you like.

Place in the middle of the oven and cook for 25 min. _{(In total, the vegetables are in the oven for approx. 45 min)}

In the meantime, prepare 1 bunch green asparagus (see Tips and Tricks) and toss with a little olive oil.

Add to the vegetables in the oven and carefully fold in.

Cook for another 10 min.

Then switch the oven to the broiler setting and move the baking sheet up to the top.

Broil the vegetables for approx. 10 min until done. Carefully turn them several times and take them out in time.

In the meantime, make a marinade from the juice of 2 lemons, 30 ml olive oil, 2 thinly shaved garlic cloves, 0.5 tsp salt and a little pepper.

Drizzle the marinade over the still-hot vegetables and let them cool. Season a little more if needed.

Serve the antipasti while still lukewarm with fresh baguette or as a side dish with grilled meat or fish.