Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.