Antipasti

Name: Antipasti
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g Oyster mushrooms; 250 g Courgette; 1/2 green, yellow and red peppers; 1 (200 g) small aubergine; 1/2 Pot of rosemary; 1/2 bunch Thyme; 1 Garlic clove; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 50 ml Balsamic Vinegar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g Oyster mushrooms
250 g Courgette
1/2 green, yellow and red peppers
1 (200 g) small aubergine
1/2 Pot of rosemary
1/2 bunch Thyme
1 Garlic clove
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
50 ml Balsamic Vinegar

Directions

1
Clean, wash and dry mushrooms and vegetables. Cut mushrooms into small pieces if necessary, cut zucchini into slices, peppers into strips. Dice aubergine. Wash herbs, dab dry and chop. Peel garlic and dice finely. Fry in 2 tablespoons of hot oil. Fry the vegetables briefly one after the other in garlic oil. (Pour more oil if necessary.) Season with salt, pepper and herbs.
2
Remove from the pan. Melt the sugar in it and caramelise it slightly. Gradually add vinegar and 50 ml water. Bring to the boil until the sugar has dissolved. Add the remaining oil. Spread the marinade over the vegetables and leave to stand for at least 1 hour
3
Dishes: Kahla