Marinated vegetables

Name: Marinated vegetables
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1.5 kg green asparagus; 7-10 Tbsp salt, white pepper; 3 medium-sized tomatoes; 2 TABLESPOONS Pine nuts; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 10 TABLESPOONS Olive oil; 2 (approx. 800 g) yellow and red peppers; 2 (approx. 400 g) Courgette; 500 g Carrots; 3 Garlic cloves; 1/2 bunch Thyme; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1.5 kg green asparagus
7-10 Tbsp salt, white pepper
3 medium-sized tomatoes
2 TABLESPOONS Pine nuts
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sugar
10 TABLESPOONS Olive oil
2 (approx. 800 g) yellow and red peppers
2 (approx. 400 g) Courgette
500 g Carrots
3 Garlic cloves
1/2 bunch Thyme
2 TABLESPOONS Lemon juice
7-10 Tbsp Basil

Directions

1
Wash the asparagus, cut the ends off generously. Cook in boiling salted water for 8-10 minutes. Then drain and allow to cool
2
Clean, wash, quarter and seed the tomatoes. Finely dice the tomatoes. Roast pine nuts in a pan without fat. Remove
3
Mix vinegar with salt, pepper and sugar. Fold in 4 tablespoons of oil. Fold in tomatoes and pine nuts. Pour over the asparagus and allow to soak well
4
Clean, wash and coarsely chop or slice the peppers, zucchini and carrots. Peel garlic, cut into slices
5
Fry the vegetables one after the other with some slices of garlic in 2 tablespoons of hot oil for 3-5 minutes. Season with thyme, salt and pepper
6
Stir lemon juice into the frying fat and season to taste. Pour over the vegetables and marinate for at least 6 hours