Antipasti – Salad with Colorful Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 large bell peppers, red, cleaned, washed, diced
- 2 large bell peppers, yellow, cleaned, washed, diced
- 2 large bell peppers, green, cleaned, washed, diced
- 2 zucchini, washed, sliced
- 2 cloves garlic, chopped
- 500 g shallot (s), peeled
- 500 g mushrooms, cleaned
- 100 g suar
- 200 ml vinegar (red wine vinegar)
- 2 bay leaves
- Salt and pepper, coarse
- 1 pot basil
- 100 ml olive oil
Print Recipe
Pin Recipe Instructions
- Melt the sugar golden yellow in a saucepan. Deglaze with vinegar and 125 ml of water. Add the garlic and bay leaves, season with salt and pepper and bring to the boil. Then cook the vegetables in portions for about 8 minutes at a time. Let cool down.
- Fold in the basil leaves. Arrange the salad on a large plate or in a bowl and drizzle with the olive oil.
- Baguette, ciabatta etc. also taste good.
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