Italian antipasti salad

Ingredients for 4 servings:

• 3 bell pepper(s), red
• 3 bell peppers, yellow
• 350 g eggplant(s)
• 300 g zucchini
• 200 g carrot(s)
• 50 g sprouts, beetroot –
• 250 g mushrooms, whole fresh
• 5 tbsp oil (sunflower oil)
• 5 tsp sugar
• 50 g sunflower seeds
• 5 tbsp balsamic vinegar
• Basil (fresh) for garnishing
• Pepper, (black) ground, from the mill
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Wash, deseed, and halve the bell peppers. Place them on a baking sheet in a preheated oven at 220°C (top heat) until the skin turns light brown. Then remove and peel the leaves while they are still hot. Cut the basil into small pieces. Cut the eggplant and zucchini into approximately 1 cm thick slices. Sprinkle the eggplant with salt and let them drain a little. Pat them dry before adding them to the pan. Peel the carrots and quarter them lengthwise. Wash and quarter the mushrooms. Add a little oil to a pan and heat. Fry the eggplant slices on both sides until they turn brown, season with pepper, sprinkle with sugar, and glaze. Deglaze with a tablespoon of balsamic vinegar and remove from the pan. Clean the pan. Season the remaining vegetables with salt and pepper and fry in batches. Glaze with sugar and deglaze with balsamic vinegar. Meanwhile, toast the sunflower seeds. Now fold the zucchini into the vegetables. Arrange portions on plates and garnish with the sunflower seeds, beetroot sprouts, and basil (sprinkle evenly over the top). This dish goes well with pasta dishes.