Antipasto salad

Name: Antipasto salad
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 50 g Pine nuts; 200 g Shallots or small onions; 1 kg small zucchini; 3 Peppers (e.g. green, yellow and red); 1 kg Carrots; 4 Garlic cloves; 10 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 200 ml Balsamic vinegar (e.g. lighter)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

50 g Pine nuts
200 g Shallots or small onions
1 kg small zucchini
3 Peppers (e.g. green, yellow and red)
1 kg Carrots
4 Garlic cloves
10 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
200 ml Balsamic vinegar (e.g. lighter)

Directions

1
Roast pine nuts without fat until golden brown, remove. Peel and quarter the shallots. Clean, wash and chop the zucchini and peppers. Peel, wash and slice carrots.
2
Peel and finely chop the garlic.
3
Heat the oil in portions in a large frying pan. Fry the vegetables in it one after the other until firm to the bite. Season with salt, pepper, garlic and 3-4 tbsp vinegar each. Mix everything. Season to taste with salt, pepper and the rest of the vinegar.
4
Serve lukewarm or cold.