Colourful balsamico vegetables

Name: Colourful balsamico vegetables
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 Peppers (e.g. yellow and red); 2 medium zucchini; 500 g small mushrooms; 3 medium-sized carrots; 1 fresh garlic bulb; 5 Stem(s) Thyme; 8 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 4-5 Tbsp light balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 Peppers (e.g. yellow and red)
2 medium zucchini
500 g small mushrooms
3 medium-sized carrots
1 fresh garlic bulb
5 Stem(s) Thyme
8 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
4-5 Tbsp light balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Clean the peppers, zucchini and mushrooms, peel the carrots. Wash vegetables and mushrooms. Cut the bell peppers and zucchini into pieces. Cut carrots in half lengthwise and cut into diagonally thick slices. Cut garlic into cloves, peel if necessary.
2
Wash the thyme and chop coarsely.
3
Heat 3 tablespoons of oil in a large coated frying pan. Fry the carrots for 8-10 minutes at medium heat. Season with salt and pepper and remove. Fry peppers and zucchini in 2 tablespoons of hot oil for 3-5 minutes.
4
Season and mix with the carrots.
5
Heat 3 tablespoons of oil in a frying pan. Sauté the mushrooms and garlic in it. Add thyme and fry briefly. Season with salt and pepper and mix with the vegetables. Season to taste with vinegar, salt, pepper and a little sugar.
6
Let the vegetables cool down.