Vegetable and ham plate

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots and cut them into sticks of about 4 cm length. Wash and clean the zucchini, cut them in half lengthwise and cut them into pieces about 1.5 cm wide. Clean and trim the mushrooms. Peel garlic cloves and crush them slightly with a knife. Wash the herbs and dab dry.

2. 2

   Peel parsley leaves and cut into strips. Heat 4 tablespoons of oil in a pan. Fry the mushrooms and 2 clove of garlic for about 5 minutes and season with salt and pepper. Add 4 tablespoons of vinegar, parsley and thyme stalks and simmer for another 1-2 minutes. Put the mushrooms in a bowl. Heat 4 tablespoons of oil in a pan and fry the carrots. After about 2 minutes add rosemary, zucchini and 2 garlic cloves and fry them. After another 3 minutes add 6 tablespoons of balsamic vinegar and season with salt, pepper and 1 pinch of sugar. Simmer for 1 minute, then add the vegetables to the mushrooms and let them cool down for about 30 minutes. Mix everything and season again.

3. 3

   After about 2 minutes add rosemary, zucchini and 2 garlic cloves and fry them. After another 3 minutes add 6 tablespoons of balsamic vinegar and season with salt, pepper and 1 pinch of sugar. Simmer for 1 minute, then add the vegetables to the mushrooms and let them cool down for about 30 minutes. Mix everything and season again. Cut salami into thin slices. Arrange Parma ham, salami and vegetables on plates. Serve with ciabatta and grissini sticks

4. 4

   With 10 people:

Nutrition Facts

KCAL
250 kcal

CARBS
6 g

FATS
18 g

PROTEINS
12 g