Vegetables cut into rings. Wrap a baking sheet with foil and abundantly greased with olive oil. In the saucer pour a little more butter and dipped one side, lay vegetables on a baking sheet namakani side up. A couple of cloves of garlic chop and sprinkle them on the vegetables. Add thyme and rosemary (see photo below). Put in the preheated oven and cook on the "grill+hot air" at a temperature of 200 degrees for about 20 minutes. *You can cook vegetables on the grill or in a conventional oven - most importantly - they are not raw.

Prepare the ingredients for the marinade: onions, limes, Bay leaf, peppercorns and vinegar: balsamic and wine.

Grated zest of 3 limes + juice of 3 limes + finely chopped onion + Bay leaves + pepper + balsamic and red wine vinegar + pepper + salt to taste = the marinade! To marinate the vegetables while they are still hot! Let stand at least 3 hours. Store in the refrigerator.

To serve as a separate snack or side dish! In the photo - miraculous transformation of our vegetables Italian appetizer!!!