Marinated vegetables
easy
90 mins
90 mins
Ingredients
- 2 yellow and red peppers (approx. 200 g each)
- 8 (approx. 250 g) Shallots
- 500 g small mushrooms
- 250 g Sweet peas
- 1/2 untreated lemon
- 1 Garlic clove
- 150 g Sugar
- 300 ml White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 Bay leaves
- 1 sprig of rosemary
- 2 - 3 Twigs Thyme
Directions
- 1
Clean and wash the peppers and place them in a fat pan with the skin side facing upwards. Bake in a preheated oven (electric cooker: 250°C/ gas: level 5) for approx. 15 minutes until the skin turns brown and blisters.
- 2
Cold rinse and peel off the skin. Cut the bell peppers into wide strips. Peel the shallots, wash and clean the mushrooms and mangetouts. Cut lemon into slices, peel garlic clove and cut into slices.
- 3
Melt the sugar until golden brown, deglaze with vinegar and 200 ml water and bring the caramel to the boil. Add the vegetables one after the other and season with salt and pepper. First simmer the shallots for 10 minutes.
- 4
Then mushrooms, bay leaf and lemon slices 5 minutes. Then cook the peppers for 1 minute and finally sugar snap peas and garlic for 5 minutes. Arrange the vegetables on a plate and garnish with rosemary and thyme leaves.
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