Antipasti made from winter vegetables

For 9 people
  • 2 red, yellow and green peppers (approx. 250 g)
  • 400 g Brussels sprouts
  • Salt
  • 400 g Carrots
  • 600 g Cauliflower
  • 3 Garlic cloves
  • 300 g Oyster mushrooms
  • 6 EL olive oil
  • 4 EL Apricot jam
  • 8 EL white wine vinegar
  • 5 stem (s) oregano, thyme and basil
  • pepper
  • 2 Packs (125 g each) small mozzarella balls
60 minutes
Quarter the peppers, remove the seeds, wash and place on a baking sheet. Grill under the preheated grill of the oven for about 10 minutes until the skin blisters. Remove, cover with a damp cloth, let cool and peel off the skin. In the meantime, clean, wash and simmer the Brussels sproutsCook salted water for about 15 minutes. Clean and wash the carrots and cut into thick slices. Remove the cauliflower florets from the stem, clean and wash. Put the carrots and cauliflower in boiling salted water and cook for about 5 minutes. Drain the vegetables, rinse in cold water and drain well. Peel the garlic and cut in half lengthways. Clean the oyster mushrooms. Heat the oil in a pan, fry the garlic in it for about 2 minutes, remove. Put the oyster mushrooms in the pan and fry for about 2 minutes. Remove and drain on kitchen paper. Stir the apricot jam and 4 tablespoons of water into the frying stock and reduce over a high heat for about 2 minutes. Deglaze with vinegar. Bring the Brussels sprouts, carrots and cauliflower to the boil in the marinade, remove. Put the paprika in the hot marinade and let it steep for about 2 minutes, remove. Pour the marinade out of the pan and let cool a little. Wash the oregano, thyme and basil, pat dry. Pluck the leaves from the stems and chop finely. Fold the herbs into the marinade and season with salt and pepper. Drain the mozzarella balls. Pour 2/3 of the herb marinade over the vegetables. Spread the rest over the mozzarella balls. Let the vegetables and mozzarella marinate for 1-2 hours. Arrange on a platter
Waiting time approx. 1 hour
1 person approx.:
  • 200 kcal
  • 840 kJ
  • 12 g protein
  • 11 g fat
  • 14 g carbohydrates


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