Antipasti plate

For 4 people
  • 300 g Carrots
  • 1 (approx. 280 g) Zucchini
  • 3 colorful peppers (approx. 180 g each)
  • 2 stem (s) Tarragon and flat-leaf parsley
  • 30 g pine nuts
  • 4 EL Olive oil
  • Salt
  • pepper
  • 2 TL Sugar
  • 4 EL Vinegar
40 minutes
easy
1.
Preparation: Peel and wash the carrots, halve lengthways and cut into long oblique pieces. Clean and wash the zucchini and cut diagonally into approx. 1 cm thick slices. Clean and wash the peppers and cut into 6-8 pieces. Coarsely chop the herb leaves. Toast the pine nuts in a large pan without fat, remove. Heat 2 tablespoons of oil. Fry the paprika in it, turning. Season with salt and pepper, sprinkle with 1 teaspoon of sugar and sauté briefly. Add 2 tablespoons of vinegar and approx. 75 ml of water and bring to the boil. Take the peppers out of the pan and arrange on a platter. Heat 2 tablespoons of oil, fry the carrots and zucchini for about 7 minutes, turning. Season with salt and pepper, sprinkle with 1 teaspoon of sugar and continue to fry briefly. Deglaze with 2 tablespoons of vinegar and approx. 75 ml of water and bring to the boil. Take the vegetables out of the pan and arrange on the plate with the bell pepper. Drizzle the stock over it. Sprinkle with herbs and pine nuts to serve. Ciabatta tastes good with it
1 person approx 200 kcal
  • 820 kJ
  • 5 g protein
  • 15 g fat
  • 11 g carbohydrates
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