Antipasti – Salad

Ingredients for 8 servings:

• 300 g shallot(s) or small onions
• 2 garlic cloves
• 2 large bell peppers, red
• 500 g mushrooms, small
• 2 zucchini, 200 g each
• 100 g sugar
• 200 ml vinegar (red wine vinegar)
• 2 bay leaves
• Salt
• 100 ml olive oil
• 1 bunch of basil
• 2 large bell peppers, yellow
• 2 large bell peppers, green
• Pepper, coarse
• ⅛ liter water, hot

Instructions

Working time approx. 55 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 55 minutes

Peel the onions and garlic. Leave the onions whole or halve them. Finely chop the garlic or press it through a garlic press. Clean and wash the bell peppers and cut them into large pieces. Cut the zucchini into slices about 1 cm thick. Halve the large mushrooms. Caramelize the sugar in a large pot 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 sauté for about 8 minutes. Add the olive oil. Cover the antipasti and let it cool overnight. Wash the basil, pick off the leaves and mix them with the vegetables. Season again with salt and pepper and then serve.