Antipasti platter

1.

Peel the shallots. Clean and wash the zucchini and cut diagonally into approx. 1 cm thick slices. Clean and wash the peppers, peel them with a peeler and cut into 6-8 pieces each. Clean and wash the aubergine and cut into approx. 1 cm thick slices. Heat 4 tablespoons of oil. Season the aubergines with salt and pepper. Fry for about 7 minutes, turning. Remove and drain on kitchen paper. Heat 2 tablespoons of oil in the pan. Fry the paprika in it, turning. Season with salt and pepper, sprinkle with 1 teaspoon of sugar and sauté briefly. Pour in 2 tablespoons of vinegar and bring to the boil. Put the peppers in the marinade in a bowl. Melt 2 tablespoons of sugar in a pan. Deglaze with 75 ml of hot water and 4 tablespoons of vinegar, bring to the boil briefly. Add shallots, bring to the boil and reduce for 3-4 minutes. Set aside the shallots in the stock. Peel and slice the garlic. Fry the zucchini and garlic in 2 tablespoons of oil, season with salt and pepper and deglaze with 2 tablespoons of vinegar, bring to the boil. Pour into a bowl. Season 2 tablespoons of vinegar with salt, pepper and sugar. Beat in 2 tablespoons of oil. Put the aubergine pieces in a bowl, pour the marinade over them. Let the vegetables steep for at least 1 hour. Arrange on platters just before serving. Arrange the peppers, pickled peppers, olives, salami and mortadella on plates. Baguette and breadsticks are tasty with it

2.

Waiting time approx. 1 hour. Photo: Först,