1. 1

   Step 1

   Preheat the oven to 250 °C convection.

2. 2

   Step 2

   Whisk 250 ml of olive oil in a bowl with 4 crushed garlic cloves, 4 tbsp of Italian herbs, 1 tbsp of porcini mushroom powder, as well as salt and pepper.

3. 3

   Step 3

   Clean the 6 bell peppers and cut them into wide strips.

4. 4

   Step 4

   Cut the 4 zucchini and 2 eggplants into approx. 1 cm thick slices.

5. 5

   Step 5

   Clean the 500 g of button mushrooms and also cut them into 1 cm thick slices.

6. 6

   Step 6

   Cut the 500 g of red onions into rings.

7. 7

   Step 7

   Add all the vegetables and onion rings to the herb oil and mix thoroughly until everything is well coated.

8. 8

   Step 8

   Spread the vegetables out side by side on baking sheets so that they brown evenly.

9. 9

   Step 9

   Roast the vegetables in the oven at 250 °C for approx. 20 minutes until they are cooked and nicely browned.

   Timer 20 min
10. 10

    Step 10

    Layer the hot vegetables into a bowl or casserole dish.

11. 11

    Step 11

    Drizzle with 1 tbsp of balsamic glaze and cover with additional olive oil if needed.

12. 12

    Step 12

    Either serve warm immediately or let it marinate for a day and enjoy cold.

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