Antipasti Made from Carrots, Fennel, Zucchini, Eggplant and Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 carrot (s), diced
- 2 zucchini, diced
- 1 eggplant (s)
- 1 tuber fennel, diced
- Shallot (s), 1 net full
- olive oil
- sugar
- Seasoned Salt
- Balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into slices, season with salt and let it steep. Then dab and dice. Peel and halve shallots, depending on size. Sear the carrots in a little olive oil, then season. Caramelize with 1-2 teaspoons of sugar. Deglaze with balsamic vinegar and cook until al dente. Set aside in a bowl.
- Do the same with the other vegetables in the same pan. Let all vegetables steep for at least 3 hours, then arrange on a platter. Possibly Drain off excess liquid (this is often the case with zucchini).
- You can prepare this very well 1 day in advance.
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