Anti pasti salad
- 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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