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
Antipasti – Salad with Colorful Vegetables
Antipasti – Salad with Colorful Vegetables

Instructions

  1. 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.
  2. Fold in the basil leaves. Arrange the salad on a large plate or in a bowl and drizzle with the olive oil.
  3. Baguette, ciabatta etc. also taste good.

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