Antipasti vegetables light
easy
40 mins
40 mins
Ingredients
- 1 red and yellow pepper
- 2 stem(s) Basil
- 6 Stem(s) Thyme
- 2 Branches of rosemary
- 4 Onions
- 6 Tl Olive oil
- 1 TABLESPOON + 2 pinches of sugar
- 4 TABLESPOONS Wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp green pepper sauce
- 300 g Carrots
- 100 ml Orange juice
- 7-10 Tbsp Pepper
- 1 Fennel Tuber
- 2 TABLESPOONS Lemon juice
- 1/2 45 ml-glass capers
Directions
- 1
Preheat the grill. Put the peppers on a baking tray under the grill. Turn frequently until the skin blisters. Wash herbs and shake dry. Pluck leaves from the stems and needles, except for something to garnish, from the twigs.
- 2
Onions peel and cut into slices. Heat 2 teaspoons of oil in a pan. Fry the onions for about 2 minutes, turning them over. Sprinkle with 1 tablespoon sugar and thyme. Deglaze with 2 tablespoons of vinegar and season with salt and pepper sauce.
- 3
Peel, wash and slice the carrots. Boil up the juice, add the carrots and 1 teaspoon of oil and cook for about 2 minutes until firm to the bite. Season with salt, pepper and a pinch of sugar. Chop basil and add.
- 4
Peel the peppers and cut them into wide strips. Chop rosemary. Season the peppers with salt, pepper, 1 pinch of sugar and 2 tablespoons of vinegar. Fold in rosemary and 1 teaspoon of oil. Wash, clean and slice the fennel.
- 5
Heat 2 teaspoons of oil. Fry the fennel for about 2 minutes, turning it over. Deglaze with lemon juice and 4 tablespoons of water. Season with salt and pepper. Add the capers. Leave to stand for at least 1 hour.
- 6
Arrange the vegetables on a plate and garnish with rosemary. Ciabatta tastes good with it.
Nutrition Facts
170 kcal
18 g
8 g
4 g
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