Antipasti plate

Ingredients for 4 servings:

• 300 g carrot(s)
• 200 g zucchini
• 500 g bell pepper(s), red, yellow and green
• 1 bunch of parsley
• 3 tbsp pine nuts
• 4 tbsp olive oil
• salt and pepper
• 2 tsp sugar
• 4 tbsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the carrots, halve lengthwise, and cut diagonally into long pieces. Trim and wash the zucchini, then cut diagonally into approximately 1cm thick slices. Trim and wash the bell peppers, then cut each into 6-8 wedges. Wash the parsley, pluck the leaves from the stems, and roughly chop, reserving a few for garnishing. Toast the pine nuts in a large pan without fat, then remove. Heat 2 tablespoons of oil in the pan. Fry the bell pepper pieces, turning occasionally. Season with salt and pepper, sprinkle with 1 teaspoon of sugar, and sauté briefly. Deglaze with 2 tablespoons of vinegar and 7-8 tablespoons of water, bring to a boil, then remove. Heat 2 tablespoons of oil in a pan. Fry the carrots and zucchini for about 7 minutes, turning occasionally. Season with salt and pepper, sprinkle with 1 teaspoon of sugar, and sauté briefly. Deglaze with 2 tablespoons of vinegar and 7-8 tablespoons of water and bring to a boil, then remove from the pan. Serve the vegetables with the broth. Sprinkle with chopped parsley and pine nuts and garnish with parsley leaves. Serve with ciabatta bread.