(approx. 20 min.) Rub mushrooms and zucchini well with kitchen towel, halve mushrooms, cut zucchini into slices.
Remove seeds from peppers, clean and cut into small leaves. Remove the skin from the shallots, halve them, clean the spring onions and cut them into pieces. Soak dried tomatoes, cut off.
Peel garlic clove, dice finely, mix both with cooled pressed olive oil and juice of one lemon. Add the fresh thyme, season with salt and chili flakes.
Roast all vegetables with tomatoes over high heat in olive oil with rosemary sprigs al dente and arrange on plates. Spread the marinade evenly over them and leave for ten to 15 min.
Serve with fresh ciabatta.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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