antipasti

For 6 people
  • 2 small red peppers
  • 2 Zucchini
  • 250 g Mushrooms
  • 10 stem (s) Thyme
  • 5 Sprigs of rosemary
  • 3-5 Garlic cloves
  • 4-6 large green peppers
  • 500 g Carrots
  • 10-12 EL Olive oil
  • 5-7 EL Balsamic vinegar
  • Sugar
  • salt
  • Pepper
30 minutes
easy
1.
Quarter, clean and wash paprika. Wash, clean and slice the zucchini. Clean and brush the mushrooms. Wash herbs and shake dry. Halve the garlic cloves.
2.
Wash the peppers and cut in half or quarter. Peel and wash the carrots and cut diagonally into thick slices. Vegetables individually in oneFry the pan with 2-3 tablespoons of oil and a piece of garlic, deglaze with 1-2 tablespoons of vinegar and add a little sugar.
3.
Just before the end of cooking, add 2 stalks of thyme and 1/2 stalk of rosemary. Season the vegetables with salt and pepper. Wipe the pan out in between. Serve the vegetables lukewarm or cold.
1 person approx.:
  • 210 kcal
  • 880 kJ
  • 4 g protein
  • 17 g fat
  • 8 g ​​carbohydrates

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