antipasti
- 2 yellow and red peppers (approx. 800 g)
- 2 (approx. 400 g) Zucchini
- 500 g Carrots
- 4 Garlic cloves
- 1 00 ml Olive oil
- four stalks or 1 tablespoon of dried thyme
- Salt
- Pepper
- 2 EL lemon juice
- basil
35 minutes
light
- 1.
- Clean the peppers and zucchini, wash and cut into large pieces. Peel and wash the carrots and cut diagonally into wider slices. Peel the garlic and cut into slices.
- 2.
- Fry the vegetables separately with a few garlic slices each in a little hot olive oil for 3-5 minutes. Season with thyme, salt and pepper. Mix the remaining oil and lemon juice together. Pour 1/3 over each type of vegetable and let it steep for at least 3 hours.
1 person approx.:
- 70 kcal
- 290 kJ
- 2 g protein
- 5 g fat
- 5 g carbohydrates
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