antipasti
- 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
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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