Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve garnished with olive oil, fresh herbs and hot peppers.
6. TIP: To cool down, always place the hot vegetables separately on a large baking tray, otherwise they will quickly become mushy.