Marinated vegetables

Name: Marinated vegetables
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 2 Heads of cauliflower (about 800 g each); 600 g Carrots; 3 red peppers (about 200 g each); 3 Courgettes (about 200 g each); 300 g Shallots or small onions; 400 g Mushrooms; 1 collar Rosemary and thyme; 1 Garlic bulb; 2 l Vegetable broth; 4 discs of 1 untreated lemon; 4 Bay leaves; 5 TABLESPOONS Vinegar (e.g. wine vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Oil (e.g. olive oil); 7-10 Tbsp fresh herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

2 Heads of cauliflower (about 800 g each)
600 g Carrots
3 red peppers (about 200 g each)
3 Courgettes (about 200 g each)
300 g Shallots or small onions
400 g Mushrooms
1 collar Rosemary and thyme
1 Garlic bulb
2 l Vegetable broth
4 discs of 1 untreated lemon
4 Bay leaves
5 TABLESPOONS Vinegar (e.g. wine vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Oil (e.g. olive oil)
7-10 Tbsp fresh herbs

Directions

1
Clean and wash the cauliflower and divide it into coarse florets. Peel carrots and cut them into large pieces. Wash and clean the bell peppers and zucchini and cut them into large pieces. Peel the shallots.
2
Wash, clean and halve the mushrooms. Wash thyme and rosemary and dab dry. Wash garlic and cut in half. Bring the stock to the boil and cook the cauliflower in it for about 6 minutes. Take out and put in a jar (4 litres capacity).
3
Cook peppers for about 3 minutes, zucchini for about 1 minute, mushrooms for about 1 minute, carrots for about 5 minutes and shallots for about 5 minutes. Add garlic, lemon slices, rosemary, thyme and bay leaf one after the other.
4
Season stock with vinegar. Season with salt and pepper. Mix with olive oil and fill up the vegetables with it. Leave to soak for about 24 hours. Garnish with fresh herbs.