Marinated Vegetables - cooking recipe

Ingredients

1 clove garlic, peeled
2 sprigs rosemary
1 sprig thyme
1 None bay leaf
10 None whole peppercorns
1 tsp sugar
1 cup vegetable stock
1/3 lb small onions or shallots, peeled
1 None red bell pepper, seeded and cut into pieces
2/3 lb green beans, trimmed and cut in half
1/2 lb mushrooms, halved
2/3 lb zucchini, sliced
1 None eggplant, halved and sliced (put the slices in salt water to avoid browning)
1/2 cup olive oil
1/2 None lemon, juiced

Preparation

For the marinade: Bring the garlic, fresh herbs, peppercorns, sugar and vegetable stock to a boil. Remove from heat, cover and let the stock stand for about 10 mins.
Cook the onions, peppers and beans in the marinade for 10-15 mins until they're al dente. Remove the vegetables with a slotted spoon and place them in a bowl. Cook the rest of the vegetables for 8-10 mins over a medium heat, then remove them and put them in the bowl with the onions, peppers and beans. Pour the hot marinade through a strainer over the vegetables. Add the olive oil and lemon juice. Season to taste. Leave to cool, cover and chill in the fridge overnight. Drain and serve. The vegetables are a good accompaniment to grilled lamb chops. The marinated vegetables will keep in the fridge for 3-4 days.