Antipasti platter with peppers, carrots, zucchini and shallots

For 4 people
  • 100 g shallots
  • 400 g Carrots
  • 1 Zucchini
  • 3 colorful peppers
  • 1 small garlic bulb
  • 7 EL Olive oil
  • Salt
  • Pepper
  • 2 bay leaves
  • 1 Sprig of rosemary
  • 2-3 EL Wine vinegar
  • 1 TL Sugar
  • Olives , fresh herbs and peppers
50 minutes
Peel shallots. Peel and wash the carrots. Clean and wash the zucchini. Cut the carrots and zucchini into sticks. Clean and wash the peppers and cut into larger pieces. Halve the garlic bulb. Heat three tablespoons of olive oil. Fry the garlic halves and shallots in it for ten minutes, remove. Fry the peppers in the same oil for five minutes, season with salt and pepper, remove. Two more tablespoonsPour olive oil into the pan. Fry carrot sticks in it for seven minutes, and zucchini for five minutes. Season with salt and pepper and set aside. Add the bay leaves, rosemary, two tablespoons of olive oil and vinegar to the frying fat. Add sugar to taste. Pour over the vegetables and let steep for at least an hour. Serve garnished with olives, fresh herbs and peppers
Waiting time approx. 1 hour
1 person approx.:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 18 g fat
  • 10 g carbohydrates


Leave A Comment