Pepper and zucchini salad

Ingredients for 6 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 2 small zucchini
• 6 tbsp olive oil
• some honey, maple syrup or sugar
• 3 cloves garlic
• 1 tsp, sautéed rosemary, fresh or dried
• 1 tsp thyme, fresh or dried
• 1 tsp salt
• 1 tsp black pepper, ground
• 8 tbsp Balsamic vinegar bianco
• 2 tbsp capers
• 2 tbsp black olives, pitted, halved
• 1 pinch(s) chili powder, to taste
• some basil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

spicy, with olives and capers

Clean and wash the bell peppers and cut into medium-sized, bite-sized pieces. Wash the zucchini, cut into finger-thick slices, and halve or quarter them if desired. Heat the olive oil in a wide pan (do not overheat!), add the honey or maple syrup, and melt it. Finely slice the garlic and sauté briefly in the oil along with the rosemary and thyme. Then add the vegetables, mix well, and continue to sauté over low heat, covered. Stir occasionally. The vegetables should release enough liquid so that they do not burn; add a little water if necessary. The vegetables are ready when they are soft but still firm to the bite (approx. 15 minutes). In a shallow bowl, mix the salt, pepper, balsamic bianco, capers, and olives well. If you like it spicy, you can also add a little chili. Once the contents of the pan have cooled slightly, pour them into the bowl and mix everything well. Let it sit for at least an hour, stirring occasionally. Garnish with basil. It’s perfect on a cold buffet or with pan-fried meats.