Antipasti – salad with balsamic vinegar

Ingredients for 4 servings:

• 1 medium-sized red bell pepper(s)
• 1 medium-sized bell pepper(s), yellow
• 1 medium-sized bell pepper(s), green
• 1 m.-large eggplant(s)
• 1 m.-large zucchini
• 1 bunch of carrots
• 250 g mushrooms
• 5 tbsp oil (rapeseed oil)
• 5 tsp sugar
• 5 tbsp balsamic vinegar

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Quarter the peppers and place skin-side up on a baking tray. Cook in a hot oven (200°C electric oven/175°C fan/gas mark 3) for about 10 minutes. Remove from the oven and let cool, covered with a damp cloth. Then peel off the skin. Cut the eggplant into slices about 1 cm thick. Sprinkle with salt and let stand for about 10 minutes. Cut the zucchini into slices about 1 cm thick. Halve the carrots. Trim the stems from the mushrooms. Rinse the eggplants, pat dry, and fry in 1 tablespoon of hot oil for about 5 minutes, turning occasionally. Season with pepper, sprinkle with 1 teaspoon of sugar, and caramelize. Deglaze with 1 tablespoon of vinegar. Remove from the pan. Clean the pan. Season the remaining vegetables with salt and pepper. Fry in batches in the remaining rapeseed oil. Caramelize with sugar and deglaze with vinegar. Arrange antipasti on a large platter.