antipasti salad

Name: antipasti salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 big red pepper; 1 large orange pepper (alternatively yellow); 200 g Courgette; 300 g Aubergine; 1 (75 g) big onion; 4 Garlic cloves; 1 Branch rosemary; 4-5 Stem(s) Thyme; 1/2 potty Basil; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 50 ml freshly squeezed orange juice; 3-4 Tbsp white balsamic vinegar; 2 TABLESPOONS Sunflower oil; 8 Lamb chops; 7-10 Tbsp Lemon or Orange

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 big red pepper
1 large orange pepper (alternatively yellow)
200 g Courgette
300 g Aubergine
1 (75 g) big onion
4 Garlic cloves
1 Branch rosemary
4-5 Stem(s) Thyme
1/2 potty Basil
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
50 ml freshly squeezed orange juice
3-4 Tbsp white balsamic vinegar
2 TABLESPOONS Sunflower oil
8 Lamb chops
7-10 Tbsp Lemon or Orange

Directions

1
Clean, wash and drain the peppers, zucchini and aubergine. Cut the vegetables into large pieces. Peel onion and garlic. Cut onion into fine strips, chop garlic.
2
Wash the rosemary, thyme and basil, dab dry and chop finely except for a little to garnish. Heat some olive oil in a large frying pan and fry the aubergines first, turning them over.
3
Season with salt and pepper and remove. Pour the rest of the olive oil into the hot pan and fry the rest of the vegetables briefly while turning. Add onions, chopped herbs and 2/3 of the garlic, fry briefly and deglaze with orange juice and vinegar.
4
Season with salt and pepper, fold in the aubergines and briefly heat everything up again. Put the vegetables on a large plate and let them cool down. Heat the oil in a pan and fry the lamb chops for 5-6 minutes, turning.
5
Finally, add the remaining garlic, fry it and season with salt and pepper. Arrange the lamb chops on the vegetables and serve garnished with remaining herbs and lemon.