Antipasti

Name: Antipasti
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 small red peppers; 2 Courgette; 250 g Mushrooms; 10 Stem(s) Thyme; 5 Branches of rosemary; 3-5 Garlic cloves; 4-6 large green peppers; 500 g Carrots; 10-12 TABLESPOONS Olive oil; 5-7 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 small red peppers
2 Courgette
250 g Mushrooms
10 Stem(s) Thyme
5 Branches of rosemary
3-5 Garlic cloves
4-6 large green peppers
500 g Carrots
10-12 TABLESPOONS Olive oil
5-7 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Quarter the peppers, clean and wash them. Wash, clean and slice the zucchini. Clean and shine the mushrooms. Wash herbs and shake dry. Cut garlic cloves in half.
2
Wash and halve or quarter the peppers. Peel, wash and cut carrots diagonally into thick slices. Fry the vegetables individually in a pan with 2-3 tablespoons of oil and a piece of garlic, deglaze each with 1-2 tablespoons of vinegar and add some sugar.
3
Shortly before the end of cooking, add 2 stems of thyme and 1/2 stem of rosemary. Season vegetables with salt and pepper. Wipe out the pan from time to time. Serve vegetables lukewarm or cold.