Antipasti from winter vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Quarter the peppers, remove the seeds, wash and place on a baking tray. Grill under the preheated grill of the oven for about 10 minutes until the skin blisters. Remove, cover with a damp cloth, let cool and remove the skin. In the meantime clean and wash the Brussels sprouts and cook them in little boiling salted water for about 15 minutes. Clean, wash and cut the carrots into thick slices. Remove the cauliflower florets from the stalk, clean and wash them. Put carrots and cauliflower in boiling salted water and cook for about 5 minutes.

2. 2

   Drain vegetables, rinse with cold water and drain well. Peel garlic and cut in half lengthwise. Clean the oyster mushrooms. Heat oil in a pan, fry garlic for about 2 minutes, remove. Put the oyster mushrooms into the pan and fry them for about 2 minutes. Take them out and let them drip off on kitchen paper. Stir apricot jam and 4 tablespoons of water into the broth and boil down over a high heat for about 2 minutes. Deglaze with vinegar. Bring the Brussels sprouts, carrots and cauliflower to the boil in the marinade and remove. Put paprika into the hot marinade and let it simmer for about 2 minutes, take it out. Pour the marinade out of the pan and let it cool down a little. Wash the oregano, thyme and basil, dab dry. Pluck the leaves from the stems and chop them finely.

3. 3

   Stir apricot jam and 4 tablespoons of water into the broth and boil down over a high heat for about 2 minutes. Deglaze with vinegar. Bring the Brussels sprouts, carrots and cauliflower to the boil in the marinade and remove. Put paprika into the hot marinade and let it simmer for about 2 minutes, take it out. Pour the marinade out of the pan and let it cool down a little. Wash the oregano, thyme and basil, dab dry. Pluck the leaves from the stems and chop them finely. Add herbs to the marinade and season with salt and pepper. Drain the mozzarella balls. Pour 2/3 of the herb marinade over the vegetables. Spread the rest over the mozzarella balls. Let the vegetables and mozzarella marinate for 1-2 hours. Arrange on a plate

4. 4

   Add herbs to the marinade and season with salt and pepper. Drain the mozzarella balls. Pour 2/3 of the herb marinade over the vegetables. Spread the rest over the mozzarella balls. Let the vegetables and mozzarella marinate for 1-2 hours. Arrange on a plate

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
200 kcal

CARBS
14 g

FATS
11 g

PROTEINS
12 g