Put half of the oil in a bowl and mix with pressed garlic, Italian herbs, plenty of salt and pepper.

Clean the peppers, cut out the kernel and cut the peppers into broad strips. Cut the zucchini and aubergines lengthwise into slices about 1 cm thick. Clean the mushrooms and cut them in halves or quarters depending on their size.

Peel the onion and cut into broad rings.

Add the vegetables to the herb oil and mix well with two spoons until all the vegetables are covered with oil.

Spread the vegetables on baking trays lined with baking paper - if possible not on top of each other, so that they roast.

Place the baking trays in the oven and bake at 250°C for about 25 to 30 minutes until the vegetables are brown. This can vary depending on the oven and the humidity of the vegetables.

Put the hot, cooked vegetables together with the dried tomatoes in the previously used bowl. Add the balsamic cream and stir well.

The antipasti can then be eaten warm immediately. Alternatively, layer the vegetables in a deep dish. Add the remaining half of the olive oil so that everything is well covered. Then let it stand for a day and serve cold.

Covered with oil, it stays fresh for 1 to 2 weeks stored in the fridge.

Serve with freshly cut ciabatta, aioli and olives.