Antipasti plate

Name: Antipasti plate
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Shallots; 1 (approx. 300 g) Courgette; 1 red, green and yellow peppers (approx. 180 g each); 1 (approx. 230 g) Aubergine; 10 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS + 1 teaspoon sugar; 10 TABLESPOONS Vinegar; 1 Garlic clove; 1/2 370 (80 g draining weight) ml jar of Greek peppers; 1/2 370 (110 g draining weight) ml jar Hungarian cherry paprika; 1 glass (156 ml) black olives with stone; 1 glass (156 ml) green olives; 50 g Italian salami in slices; 100 g Mortadella in slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Shallots
1 (approx. 300 g) Courgette
1 red, green and yellow peppers (approx. 180 g each)
1 (approx. 230 g) Aubergine
10 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS + 1 teaspoon sugar
10 TABLESPOONS Vinegar
1 Garlic clove
1/2 370 (80 g draining weight) ml jar of Greek peppers
1/2 370 (110 g draining weight) ml jar Hungarian cherry paprika
1 glass (156 ml) black olives with stone
1 glass (156 ml) green olives
50 g Italian salami in slices
100 g Mortadella in slices

Directions

1
Peel the shallots. Clean and wash the zucchini and cut them diagonally into 1 cm thick slices. Clean and wash the peppers, peel them with a peeler and cut them into 6-8 pieces. Clean, wash and cut the aubergine into 1 cm thick slices. Heat 4 tablespoons of oil. Season aubergines with salt and pepper. Fry for approx. 7 minutes, turning the aubergines.
2
Take out and drain on kitchen paper. Heat 2 tablespoons of oil in a frying pan. 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 bring to the boil. Pour the paprika in the marinade into a bowl. Melt 2 tablespoons of sugar in a pan. Deglaze with 75 ml hot water and 4 tablespoons of vinegar, bring to the boil briefly. Add shallots, bring to the boil and boil down for 3-4 minutes. Put the shallots aside in the stock. Peel garlic and cut into slices. Fry zucchini and garlic in 2 tablespoons of oil, season with salt and pepper and deglaze with 2 tablespoons of vinegar, bring to the boil. Pour into a bowl.
3
Deglaze with 75 ml hot water and 4 tablespoons of vinegar, bring to the boil briefly. Add shallots, bring to the boil and boil down for 3-4 minutes. Put the shallots aside in the stock. Peel garlic and cut into slices. Fry zucchini and garlic in 2 tablespoons of oil, season with salt and pepper and deglaze with 2 tablespoons of vinegar, bring to the boil. Pour into a bowl. Season 2 tablespoons of vinegar with salt, pepper and sugar. Add 2 tablespoons of oil. Put aubergine pieces in a bowl, pour marinade over them. Let the vegetables stand for at least 1 hour. Arrange on plates just before serving. Peppers, pickled peppers, olives, salami and mortadella are also served on plates. Serve with baguette and grissini
4
Season 2 tablespoons of vinegar with salt, pepper and sugar. Add 2 tablespoons of oil. Put aubergine pieces in a bowl, pour marinade over them. Let the vegetables stand for at least 1 hour. Arrange on plates just before serving. Peppers, pickled peppers, olives, salami and mortadella are also served on plates. Serve with baguette and grissini