Antipasti

Name: Antipasti
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 2 yellow and red peppers (about 800 g); 2 (approx. 400 g) Courgette; 500 g Carrots; 4 Garlic cloves; 100 ml Olive oil; 7-10 Tbsp four stems or 1 tablespoon dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

2 yellow and red peppers (about 800 g)
2 (approx. 400 g) Courgette
500 g Carrots
4 Garlic cloves
100 ml Olive oil
7-10 Tbsp four stems or 1 tablespoon dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
7-10 Tbsp Basil

Directions

1
Clean and wash the peppers and zucchini and cut them into large pieces. Peel and wash carrots and cut them diagonally into wider slices. Peel garlic and also cut into slices.
2
Fry the vegetables separately, each with a few slices of garlic, in some hot olive oil for 3-5 minutes. Season with thyme, salt and pepper. Mix the remaining oil and lemon juice. Pour 1/3 over each vegetable and leave to stand for at least 3 hours.

Nutrition Facts

KCAL
70 kcal

CARBS
5 g

FATS
5 g

PROTEINS
2 g

Antipasti

Ingredients

Directions

Nutrition Facts

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