Antipasti platter with raw ham

For 4 people
  • 500 g colorful peppers
  • 250 g Carrots
  • 1 (approx. 250 g) Zucchini
  • 1 medium-sized onion
  • 2–3 Garlic cloves
  • 1–2 Stem (s) Rosemary
  • 3 EL Oil
  • salt
  • pepper
  • 2 EL Sugar
  • 8 EL white balsamic vinegar
  • 125 ml Vegetable broth
  • 60 g thin Parma ham in thin slices
45 minutes
Clean, wash and drain the peppers, carrots and zucchini. Cut the bell pepper into wedges, the carrots into sticks and the zucchini into slices. Peel the onion and garlic. Cut the onion into wedges, chop the garlic. Wash rosemary and shake dry. Heat 2 tablespoons of oil in a large non-stick pan. Turn the carrots and onions in itfry and remove. Put 1 tablespoon of oil in the hot pan, fry the zucchini, turning. Finally add 1/3 of the garlic, season with salt and pepper and continue to fry for 1 minute. Take out of the pan. Put the peppers in the hot pan and fry while turning. Add the carrots, onions, rosemary and the remaining garlic. Sprinkle with sugar, a little salt and pepper and fry for 1–2 minutes. Deglaze with vinegar, pour in the stock and cook covered for approx. 5 minutes. Mix in the zucchini, heat briefly and season with salt and pepper. Let cool down and steep. Arrange the vegetables on a deep platter. Ham is enough
Waiting time approx. 1 hour
1 person approx .:
  • 190 kcal
  • 790 kJ
  • 5 g protein
  • 11 g fat
  • 15 g carbohydrates


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