8 tbsp red wine vinegar
170ml olive oil
50ml sunflower oil
8 tsp honey
1 red pepper
1 green pepper
1 yellow pepper
400g white onions
200g spring onions
Tip: Prepare vegetables on the day before enjoying, so that they can soak properly.
For the Vinaigrette, thoroughly stir the red wine vinegar with 100ml olive oil, salt, oil, pepper, honey, and raisins.
Halve the red, green and yellow peppers. Remove seeds and stem bases. Peel the carrots and halve them lengthwise. Grill the red pepper halves and carrots with cut surfaces facing down on a baking tray in the oven on the 2nd highest tray level for around 10 minutes. Add and grill the green and yellow peppers for the last 2 minutes. Take peppers and carrots out of the oven, cover with a damp cloth and let cool. Skin red peppers then cut all pepper halves into small pieces around 2 inches in size. Cut carrots into approx. 1cm pieces.
Wash the zucchini and aubergines, clean and halve lengthways. Brush-coat the cut faces with half a tbsp of olive oil each and season with salt and pepper. With the cut faces downwards, grill in a frying pan (or on the grill) for 10 minutes at medium heat. Cut zucchini and aubergines into pieces around 3cm in size.
Peel the onions into rings. Clean the spring onions and cut into rings. Fry in a pan with the remaining olive oil without any colouring.
Wash radishes and quarter.
Now thoroughly mix all of the vegetables with the vinaigrette, in a large bowl. Let marinate overnight in the refrigerator. If desired, season with salt and pepper and taste again before serving. Serve with white bread.
Ingredients for 8 people, preparation necessary, ready in 60 minutes