Preparation

1. Wash the aubergine and the zucchinis, peel the onion and slice everything. Clean and dice the bell pepper. Mix the vegetables in a bowl.
2. Wash and pluck the rosemary, then chop it finely. In a bowl, stir the olive oil in with the rosemary, salt and pepper and pour it over the vegetables. Mix everything together well.
3. Place the vegetables on a baking tray with baking paper and bake for 15 minutes at 180 degrees.
4. In the meantime, cut out small round slices from the pumpernickel bread. Heat olive oil in a pan, add the grated garlic and roast the pumpernickel slices.
5. Finally, mix the vegetables and pumpernickel, serve on a plate, put the balsamic vinegar on the salad, grate the Parmesan cheese and sprinkle it and the chopped basil over the dish.