John Myers
Ingredients for 1 servings:
- 2 ½ kg zucchini
- 10 red bell peppers
- 10 carrots
- 10 onions
- 1,000 ml tomato(s), pureed from the can
- 80 g sugar
- 200 ml olive oil
- 3 tbsp vinegar, 7-herb
- 2 tbsp salt
- 1 pepper, red
- 1 bunch of parsley
- Olive oil, for frying
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
Wash the zucchini and slice thinly. Peel and slice the bell peppers. Peel and slice the carrots. Peel the onions and slice them thinly. Briefly fry everything alternately in a large pan with a little olive oil. The vegetables should not become brown or too soft. For the infusion, finely chop the parsley and chili peppers and bring to a boil in a pot with all the other ingredients. Add the previously steamed vegetables and simmer on low heat for 10 minutes. Ladle the salad into cleaned, hot jars and quickly seal.
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