Antipasti salad

Ingredients for 8 servings:

• 300 g shallot(s) or small onions
• 2 cloves garlic
• 2 bell peppers, red, fresh or pickled from the jar
• 2 bell peppers, yellow, fresh or pickled from the jar
• 2 bell peppers, green, fresh or pickled from the jar
• 100 g sugar
• 200 ml vinegar (red wine vinegar)
• 2 bay leaves
• 100 ml olive oil
• 1 bunch of basil
• 500 g mushrooms, small, fresh (alternatively from a can)
• 400 g zucchini

Instructions

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

can be served warm or cold

Peel the shallots and garlic. Finely chop or press the garlic. Clean and wash the bell peppers and chop them into large pieces (not necessary for canned peppers). Clean and wash the mushrooms and zucchini. Cut the zucchini into slices about 1 cm thick. Halve large mushrooms (not necessary for canned mushrooms). Caramelize the sugar in a large pot until golden yellow. Add the vegetables, shallots, and garlic and sauté briefly. Deglaze with vinegar and 1/8 liter of hot water. Add the bay leaves and season with salt and pepper. Cover and sauté for 8 minutes. Add the oil. Let the antipasti marinate overnight. Serve the antipasti cold the next day (then garnish with basil) or reheat before serving.