in Italy

Antipasti of carrots, fennel, zucchini, eggplant and onions

Spread the love

Ingredients for 6 servings:

  • 4 carrots, diced
  • 2 zucchini, diced
  • 1 eggplant(s)
  • 1 bulb(s) fennel, diced
  • Shallot(s), 1 net full
  • olive oil
  • Sugar
  • herbal salt
  • Balsamic vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

ideal for summer buffet

Slice the eggplant, season with salt, and let it simmer. Then pat dry and dice. Peel and halve the shallots, depending on their size. Sauté the carrots in a little olive oil, then season. Caramelize with 1-2 teaspoons of sugar. Deglaze with balsamic vinegar and cook until al dente. Set aside in a bowl. Repeat with the other vegetables in the same pan. Let all vegetables simmer for at least 3 hours, then arrange on a platter. Drain off any excess liquid (this is often the case with zucchini). This can easily be prepared a day in advance.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spanish-style rice dish

bell peppers