Antipasti Platter
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g shallot (s)
- 400 g carrot (s)
- 1 zucchini
- 3 peppers, colored
- 1 bulb garlic, small
- 7 tablespoon olive oil
- salt and pepper
- 2 bay leaves
- 1 sprig rosemary
- 2 tablespoon vinegar (wine vinegar)
- sugar
- Olives, for garnish
- Herbs, fresh, for garnish
- Hot peppers, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the shallots. Clean the carrots and zucchini and cut into sticks. Clean the peppers and cut into slightly larger pieces. Halve the garlic bulb.
- Heat 3 tablespoons of olive oil in a pan. Fry the garlic halves and shallots in it for approx. 10 minutes, season with salt and pepper and remove. Fry the peppers in the same oil for approx. 5 minutes, season with salt and pepper and remove.
- Add 2 more tablespoons of olive oil to the pan. Fry the carrot sticks in it for approx. 7 min., Zucchini for approx. 5 min. Season with salt and pepper and remove.
- Add the bay leaves, rosemary, 2 tablespoons of olive oil and vinegar to the frying oil and then add sugar to taste. Pour over the vegetables and let steep for at least an hour.
- Serve garnished with olive oil, fresh herbs and hot peppers.
- TIP: To cool down, always place the hot vegetables separately on a large baking tray, otherwise they will quickly become mushy.
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