Marinated vegetables

Name: Marinated vegetables
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 500 g Carrots; 2 Garlic cloves; 200 ml White wine; 200 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Sugar; 2 Bay leaves; 2 stem(s) Mint, basil and rosemary; 1 (approx. 300 g) red and yellow pepper; 1 medium-sized aubergine; 100 ml Olive oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

500 g Carrots
2 Garlic cloves
200 ml White wine
200 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Sugar
2 Bay leaves
2 stem(s) Mint, basil and rosemary
1 (approx. 300 g) red and yellow pepper
1 medium-sized aubergine
100 ml Olive oil

Directions

1
Peel and slice the carrots and garlic. Cook for 10-15 minutes with 200 ml water, wine, vinegar, salt, sugar and herbs, except for something to garnish. Clean, wash and cut the peppers into strips. Clean, wash and slice the aubergine, fry in 3 tablespoons of oil and pat dry. Add the paprika and aubergine to the carrot stock and leave to stand for about 30 minutes. Season and sprinkle with the rest of the oil. Garnish with herbs