Marinated summer vegetables

Name: Marinated summer vegetables
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 100 g pasta; e.g. tortiglioni; 7-10 Tbsp Salt; 150 g Cauliflower; 100 g Broccoli; 250 ml Vegetable broth (instant); 75 g Mushrooms; 1/2 red, yellow and green peppers; 1 TABLESPOON Olive oil; 1 Tomato; 1/2 Pot of basil; 2 TABLESPOONS Sherry vinegar; 1 TABLESPOON Herb Vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp some green peppercorns; 1 TEASPOON pink berries; 7-10 Tbsp Pepper; 7-10 Tbsp 80 g wafer-thinly sliced ham; e.g: Black Forest, Parma or cattle ham)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

100 g pasta; e.g. tortiglioni
7-10 Tbsp Salt
150 g Cauliflower
100 g Broccoli
250 ml Vegetable broth (instant)
75 g Mushrooms
1/2 red, yellow and green peppers
1 TABLESPOON Olive oil
1 Tomato
1/2 Pot of basil
2 TABLESPOONS Sherry vinegar
1 TABLESPOON Herb Vinegar
2 TABLESPOONS Oil
7-10 Tbsp some green peppercorns
1 TEASPOON pink berries
7-10 Tbsp Pepper
7-10 Tbsp 80 g wafer-thinly sliced ham; e.g: Black Forest, Parma or cattle ham)

Directions

1
Cook the pasta in boiling salted water for about 12 minutes and drain. Clean and wash the cauliflower and broccoli and divide into small florets. Cook in boiling broth for about 5 minutes. Wash, clean and halve the mushrooms. Clean, wash and cut the peppers into bite-sized pieces.
2
Fry both in hot olive oil, turning them for about 3 minutes and season with salt. Cut tomato crosswise, blanch hot and peel the skin. Cut tomato in half, remove seeds and cut into slices. Wash the basil and chop finely, except for a few leaves for garnishing. Coarsely crush pepper and pink berries in a mortar. Mix vinegar, oil, basil, green pepper and pink berries. Season with salt and pepper. Mix vegetables and pasta with some vinaigrette and let it stand for at least 30 minutes. Serve with ham.
3
Mix vinegar, oil, basil, green pepper and pink berries. Season with salt and pepper. Mix vegetables and pasta with some vinaigrette and let it stand for at least 30 minutes. Serve with ham. Garnish with remaining basil leaves. Remaining vinaigrette extra rich