For 8 people
  • 200 g shallots
  • 4 EL Sugar
  • 125 ml Balsamic vinegar
  • a red, green and yellow pepper
  • 2 (approx. 400 g) Zucchini
  • 250 g mushrooms
  • 2-3 Garlic cloves
  • 8 EL olive oil
  • Salt
  • pepper
  • dried marjoram
60 minutes
Peel the shallots and, depending on the size, cut in half. Melt the sugar in a pan. Add shallots and caramelize briefly. Add 50 ml of vinegar and 4 tablespoons of water and bring to the boil once. Season the shallots with salt and pepper. Let cool down. Clean and wash vegetables. Cut the bell pepper into large pieces and the zucchini diagonally into slices. Halve the mushrooms if necessary. Peel and finely dice the garlic. Fry in 2 tablespoons of hot oil. Fry the peppers, zucchini and mushrooms separately in the garlic oil for about 3 minutes. Season with salt, pepper and marjoram. Mix the remaining vinegar and olive oil together. Pour over the vegetables and marinate in them. Grissini also taste good
1 person approx.:
  • 150 kcal
  • 670 kJ
  • 2 g protein
  • 10 g fat
  • 12 g carbohydrates


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