Anti pasti salad

For 4 people
  • 250 g Aubergine
  • 2 yellow or green zucchini
  • 250 g Carrots
  • 250 g small mushrooms
  • 2 Garlic cloves
  • 4 EL Oil
  • 2 EL Sugar
  • 4 EL Balsamic vinegar
  • 4 EL dry white wine
  • Salt
  • pepper
  • dried oregano
  • 100 g rocket
  • fried garlic
50 minutes
easy
1.
Clean, wash, quarter and slice the aubergine. Clean, wash and slice the zucchini. Carrotspeel and cut into thin slices. Wash and clean the mushrooms.
2.
Peel and finely chop the garlic. Heat oil in a pan. Fry the vegetables and mushrooms vigorously. Add the garlic. Sprinkle with sugar and caramelize a little. Deglaze with vinegar and wine.
3.
Season with salt, pepper and oregano. Let the anti-pasti cool down. Clean and wash rockets. Arrange the anti-pasti with the rocket and serve. Garnish with garlic. Fried ciabatta tastes good with it.
1 person approx:
  • 180 kcal
  • 750 kJ
  • 5 g protein
  • 11 g fat
  • 14 g carbohydrates

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