Antipasti platter

- 200 g shallots
- 1 (approx. 300 g) Zucchini
- 1 red, green and yellow peppers (approx. 180 g each) li>
- 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 li>
60 minutes
easy span>
- 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,
1 person approx.:
- 400 kcal
- 1680 kJ
- 12 g protein
- 29 g fat
- 21 g carbohydrates
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