large zucchini – 1 pc.
sea salt – to taste
large carrots – 1 pc.
White large onion – 1 pc.
vegetable broth / bottled water – 4 cups
freshly ground black pepper to taste
extra virgin olive oil
oat flakes with oat bran – 1 cup
Provence dry herbs – 1 tsp.
Zucchini and carrots cut into small cubes, onions – thin feathers. Make 2 squares of folded foil so large that one can fit zucchini with carrots, another one has a bow, and the edges can be rolled up in a loose envelope. Sprinkle with onion and vegetables with olive herbs, sprinkle with lemon juice, season with salt and black pepper. Sprinkle with olive oil, close the envelopes, and place on a wire rack in an oven preheated to 180 ° C. After 30 minutes, turn off the oven and leave the vegetables in it until the morning or for 8–10 hours. In the morning, pour cold broth or bottled water into a thick-bottomed saucepan, add flakes. While stirring over medium heat, bring to a boil, cook for 2-3 minutes. Cover with a lid, remove from heat, and set aside for a few minutes. If desired, warm the vegetables, but add them tasty and cold. Arrange the oatmeal on warmed plates, put baked vegetables and onions in the center, sprinkle with soy sauce and olive oil. Serve immediately.
Start cooking 9–11 hours before serving. In the same way, any porridge in the morning can be served – it doesn’t matter of flakes or grains. The point is to boil porridge on vegetable broth or water, and not on milk – and salty, not sweet.