Provençal vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
1
- 2 medium-sized aubergines
- 2 medium zucchini
- 2 red, green and yellow peppers
- 4 Onions
- 500 g Tomatoes
- 7-10 Tbsp Salt
- 6 Garlic cloves
- 1/2 l Herb Vinegar
- 100 g Sugar
- 7-10 Tbsp some sprigs of rosemary
- 4 Bay leaves
- 1 TEASPOON black peppercorns
- 2 packages Preserving aid
- 8 TABLESPOONS Olive oil
Directions
- 1
Clean, wash and cut the vegetables into small cubes. Cook the vegetables, except the tomatoes, in a little salted water for about 5 minutes. Peel the garlic. Bring vinegar, 1/4 litre water, 2 teaspoons salt, sugar, garlic, herbs and spices to the boil.
- 2
Stir in the preserving agent. Pour the cooked vegetables and tomatoes into glasses and pour the stock over them. Add olive oil. Close the jars when cold.
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