Antipasti vegetable salad

Name: Antipasti vegetable salad
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 500 g Mushrooms; 2 red peppers; 500 g Courgette; 500 g Carrots; 250 g Scallotts; 4 Garlic cloves; 2 Branch/s Rosemary; 8-10 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TSP Sugar; 150 ml light balsamic vinegar

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

The mix of caramelized roasted vegetables and spices can be left to stand overnight - it is best to prepare the salad the night before the party

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

500 g Mushrooms
2 red peppers
500 g Courgette
500 g Carrots
250 g Scallotts
4 Garlic cloves
2 Branch/s Rosemary
8-10 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TSP Sugar
150 ml light balsamic vinegar

Directions

1
Clean the mushrooms, wash and possibly halve them. Clean, wash and chop the peppers. Wash, clean, halve and slice the zucchini. Peel and wash the carrots, cut them lengthwise into halves and cut them into slices. Peel shallots and garlic. Chop garlic coarsely. Wash rosemary, pluck needles and chop finely.
2
Heat the oil in portions in a large frying pan. Fry the vegetables for 8-10 minutes one after the other. Season each with salt, pepper, some rosemary and a little garlic. Sprinkle each with 1 teaspoon of sugar, caramelise briefly and deglaze each with 3-4 tbsp vinegar.
3
Mix all the vegetables and leave to stand for at least 1 hour. Season to taste with salt and pepper.