Antipasti platter

For 4 people
  • 200 g shallots
  • 1 (approx. 300 g) Zucchini
  • 1 red, green and yellow peppers (approx. 180 g each)
  • 1 (approx. 230 g) Aubergine
  • 10 EL Olive oil
  • Salt
  • Pepper
  • 2 EL + 1 teaspoon sugar
  • 10 EL vinegar
  • 1 Garlic clove
  • 1/2 370 (80 g drained weight) ml jar of Greek peppers
  • 1/2 370 (110 g drained weight) ml glass of Hungarian cherry peppers
  • 1 glass (156 ml) black olives with stone
  • 1 glass ( 156 ml) green olives
  • 50 g sliced ​​Italian salami
  • 100 g Mortadella in slices
60 minutes
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
Waiting time approx. 1 hour. Photo: Först,
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 12 g protein
  • 29 g fat
  • 21 g carbohydrates


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