Antipasti plate

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Preparation: Peel the carrots, wash them, cut them in half lengthwise and cut them into long diagonal pieces. Clean, wash and cut the zucchini diagonally into slices of about 1 cm thickness. Clean, wash and cut the peppers into 6-8 pieces. Roughly chop the herb leaves. Roast the pine nuts in a large pan without fat, remove.

2. 2

   Heat 2 tablespoons of oil. Sauté the peppers while turning them. Season with salt and pepper, sprinkle with 1 teaspoon sugar and sauté briefly. Add 2 tablespoons of vinegar and approx. 75 ml water and bring to the boil. Remove the peppers from the pan and arrange them on a plate. Heat 2 tablespoons of oil, fry the carrots and zucchini for about 7 minutes, turning them over. Season with salt and pepper, sprinkle with 1 teaspoon of sugar and continue frying briefly. Deglaze with 2 tablespoons of vinegar and about 75 ml water and bring to the boil. Take the vegetables out of the pan and arrange them on the plate with the paprika. Drizzle the stock over them.

3. 3

   Heat 2 tablespoons of oil, fry the carrots and zucchini for about 7 minutes, turning them over. Season with salt and pepper, sprinkle with 1 teaspoon of sugar and continue frying briefly. Deglaze with 2 tablespoons of vinegar and about 75 ml water and bring to the boil. Take the vegetables out of the pan and arrange them on the plate with the paprika. Drizzle the stock over them. Sprinkle with herbs and pine nuts for serving. Ciabatta tastes good with it

Nutrition Facts

KCAL
200 kcal

CARBS
11 g

FATS
15 g

PROTEINS
5 g