Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium bell pepper (s), red
- 1 medium bell pepper (s), yellow
- 1 medium bell pepper (s), green
- 1 medium aubergine (s)
- 1 medium zucchini
- 1 bunch carrot (s)
- 250 g mushrooms
- 5 tablespoon oil (rapeseed oil)
- 5 teaspoons sugar
- 5 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Quarter the peppers, place skin side up on a baking sheet. Cook in a hot oven (electric 200 / convection 175 / gas level 3) for about 10 minutes. Take out and cover with a damp cloth and let cool. Then peel off the skin.
- Cut the aubergine into approx. 1 cm thick slices. Sprinkle with salt and let stand for about 10 minutes. Cut the zucchini into approx. 1 cm thick slices. Halve the carrots. Cut the stalks off the mushrooms.
- Rinse the aubergines, pat dry and fry in 1 tablespoon of hot oil for about 5 minutes, turning. Season with pepper, sprinkle with 1 teaspoon sugar and caramelize. Deglaze with 1 tablespoon of vinegar. Remove.
- Clean the pan. Salt and pepper the remaining vegetables. Fry in portions in the rest of the rapeseed oil. Caramelize with sugar and deglaze with vinegar. Arrange the antipasti on a large platter.
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