Marinated vegetables with garlic & herbs

Name: Marinated vegetables with garlic & herbs
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 2 Heads of cauliflower (about 800 g each); 600 g (600 g) carrots, 3 zucchini; 3 (approx. 600 g) red peppers; 400 g Mushrooms; 300 g Shallots or small onions; 1 potty Rosemary & Thyme; 1 untreated lemon; 1 garlic tuber, 4 bay leaves; 2-3 TABLESPOONS Vegetable broth (instant); 5 TABLESPOONS Vinegar (e.g. white wine vinegar); 7-10 Tbsp salt, white pepper, 1 tsp sugar; 1/2 l Olive oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

2 Heads of cauliflower (about 800 g each)
600 g (600 g) carrots, 3 zucchini
3 (approx. 600 g) red peppers
400 g Mushrooms
300 g Shallots or small onions
1 potty Rosemary & Thyme
1 untreated lemon
1 garlic tuber, 4 bay leaves
2-3 TABLESPOONS Vegetable broth (instant)
5 TABLESPOONS Vinegar (e.g. white wine vinegar)
7-10 Tbsp salt, white pepper, 1 tsp sugar
1/2 l Olive oil

Directions

1
Cleaning and washing vegetables. Cut cauliflower into coarse florets, carrots, zucchini and peppers into pieces. Halve mushrooms if necessary. Peel shallots. Wash the herbs and pluck them. Wash lemon hot, dab dry and cut into slices. Wash and halve garlic
2
Bring 2 l water to the boil, stir in the stock. Cook the vegetables in it one after the other: Cauliflower 6 minutes, carrots and shallots 5 minutes, zucchini, peppers and mushrooms 2 minutes each. Lift out the vegetables one by one. Let the stock boil down a little. Season to taste with vinegar, salt, pepper and sugar. Stir in the oil last
3
Place the vegetables, garlic, lemon slices, herbs and bay leaf in a colourful sequence in a preserving jar (approx. 4 l). Pour the stock over it, so that everything is covered. Let the vegetables stand for about 24 hours.