Antipasti platter with peppers, carrots, zucchini and shallots

Name: Antipasti platter with peppers, carrots, zucchini and shallots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Shallots; 400 g Carrots; 1 Courgette; 3 colourful peppers; 1 small garlic bulb; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 1 Branch rosemary; 2-3 TABLESPOONS Wine vinegar; 1 TEASPOON Sugar; 7-10 Tbsp olives, fresh herbs and pepperoni

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Shallots
400 g Carrots
1 Courgette
3 colourful peppers
1 small garlic bulb
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
1 Branch rosemary
2-3 TABLESPOONS Wine vinegar
1 TEASPOON Sugar
7-10 Tbsp olives, fresh herbs and pepperoni

Directions

1
Peel the shallots. Peel and wash the carrots. Clean and wash the zucchini. Cut carrots and zucchini into sticks. Peppers clean, wash and cut into bigger pieces.
2
Cut garlic bulb in half. Heat three tablespoons of olive oil. Fry the garlic halves and shallots for ten minutes, remove. Fry the peppers in the same oil for five minutes, season with salt and pepper, remove. Add two more tablespoons of olive oil to the pan. Fry the carrot sticks for seven minutes and the zucchini for five minutes. Season with salt and pepper, take aside. Add bay leaves, rosemary, two tablespoons of olive oil and vinegar to the frying fat. Season to taste with sugar.
3
Fry the carrot sticks for seven minutes and the zucchini for five minutes. Season with salt and pepper, take aside. Add bay leaves, rosemary, two tablespoons of olive oil and vinegar to the frying fat. Season to taste with sugar. Pour over the vegetables and leave to stand for at least an hour. Serve garnished with olives, fresh herbs and pepperoni
4
Waiting time approx. 1 hour