Antipasti – Vegetables

Ingredients for 8 servings:

• 1 eggplant(s)
• 2 zucchinis
• 2 bell peppers, e.g. one yellow and one red
• 400 g mushrooms
• 300 ml olive oil
• 200 ml vinegar (tarragon vinegar)
• 200 ml dry white wine
• 1 tbsp herbs, dried and fresh
• Salt and pepper, sugar
• 6 tbsp olive oil for frying

Instructions

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

sweet and sour pickled

Clean the vegetables and cut into slices about 5 mm thick, then cut these into pieces if necessary. Halve or quarter the mushrooms depending on their size. For the marinade, mix the oil, vinegar, wine and dried herbs in a bowl and season with salt, pepper and sugar until very spicy. Heat a tablespoon of olive oil and fry the eggplant pieces until browned. Remove from the pan and let cool slightly. Meanwhile, fry the zucchini pieces in a little fresh oil. Add the cooled eggplant pieces to the marinade. Then remove the zucchini from the pan to a plate, let cool, and fry the peppers, adding a little more oil if necessary. Then add the zucchini to the eggplant, let the peppers cool, and fry the mushrooms. Then add the peppers and later the mushrooms to the marinade. Now mix everything well, let it sit for 24 hours, and enjoy within three days with something like fresh bread. Before serving, add more seasoning if necessary and sprinkle with fresh herbs. You can also pickle other vegetables, but onions, for example, will have a shorter shelf life. Fresh herbs can also be used for pickling, but even then the antipasti should be used within two days of pickling. Asparagus can also be pickled, cooked until al dente or fried, but there is a risk that the heads will fall apart, especially with green asparagus.