Ingredients portion 10
Zucchini 600 g
Onions 1 head
Tomatoes 300 g
Garlic 1 head
Salt to taste
Ground black pepper to taste
Vegetable oil to taste
Balsamic vinegar 100ml
Cooking instructions 40 minutes
1 Slice all the vegetables coarsely and randomly and place them on the oiled baking tray.
2 Oil the garlic, cut off the tops, salt and pepper it and add it to the vegetables (I always cover the tray with well-oiled baking paper). Season with salt and pepper and drizzle with about 100 grams of balsamic vinegar.
3 Put into a well-heated oven and bake until the onions have caramelised.
4 Remove, cool, squeeze out the garlic, and – into the food processor on the pulse for 3 counts – ie. coarsely. Chill in the refrigerator.
Tip for the recipe Author’s recipe. The tomatoes can be added fresh rather than baked. What happens in the oven? The balsamic evaporates and adds sweetness to the vegetables. I make aubergine caviar in the same way, but I bake the peppers instead of tomatoes and add fresh tomatoes. If courgette are young, don’t peel them. Bon appetit!
