Antipasti – Salad

Ingredients for 8 servings:

• 300 g shallot(s) or small onions
• 2 garlic cloves
• 2 large bell peppers, red
• 2 large bell peppers, yellow
• 2 large bell peppers, green
• 500 g mushrooms from the jar
• 2 zucchinis
• 100 g sugar
• 200 ml red wine vinegar
• 2 bay leaves
• salt and pepper
• 1 bunch of basil
• e.g. olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

very tasty salad

Peel the onions and garlic. Finely chop the garlic. Clean the bell peppers and chop into large pieces. Clean the zucchini and cut into 1 cm thick slices. Caramelize the sugar in a large saucepan until golden yellow. Add the vegetables, onions, and garlic and toss briefly. Deglaze with vinegar and 1/8 l hot water. Add the bay leaves. Season with salt and pepper. Cover and cook for about 8 minutes. Stir in the oil. Cover the antipasti and let it cool overnight. Wash the basil, pick off the leaves, and mix them with the vegetables. Transfer to a bowl and garnish with the remaining basil leaves.