Quick antipasti

Ingredients for 6 servings:

• 500 g mushrooms
• 250 g zucchini
• 500 g bell pepper(s), red, yellow, green
• 200 g shallot(s)
• 2 garlic cloves
• 200 g olives, black
• 100 ml olive oil
• 50 ml balsamic vinegar, possibly more, up to 100 ml
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Wash and quarter the mushrooms. Wash the zucchini and cut into sticks. Wash and eighth the bell peppers, and peel and quarter the shallots. Heat olive oil in a deep pan, appropriate for the amount. Briefly fry the mushrooms until they have some browning. This takes about 4 minutes, turning carefully occasionally. Add the shallots, bell peppers, and zucchini, season with salt and pepper. Fry everything for 10 minutes, turning carefully occasionally. Finally, add the garlic and olives and deglaze with balsamic vinegar. Let the vegetables cool in the oil and balsamic mixture. Arrange everything on a plate around a ball of burrata, mozzarella, or ricotta and serve. Tip: A good addition to the plate, both in terms of flavor and appearance, would be grilled or fried eggplant slices and carrot sticks fried in olive oil and garlic. Note: The recipe originally called for 100 ml of balsamic vinegar. For my taste, that’s too much. I prefer 50 ml of balsamic vinegar. If you prefer, you can also use the 100 ml.