John Myers
Colorful Antipasti
The perfect colorful antipasti recipe with a picture and simple step-by-step instructions.
- 2 Peppers, yellow and red
- 1 Zucchini, medium size
- 350 g Mushrooms, little ones
- 2 Medium sized carrots
- 1 Garlic bulb
- 4 Stems Thyme
- 8 tbsp Olive oil
- Pepper from the grinder
- Sea salt from the mill
- 4 tbsp Bianco balsamic vinegar
- 1 pinch Sugar
- Wash the peppers, remove the white dividers and cut into bite-sized pieces. Wash the zucchini and cut into slices. Clean mushrooms. Peel the carrots, cut in half lengthways and cut into thick slices at an angle. Divide the garlic into cloves, peel if necessary. Wash and roughly chop the thyme.
- Heat 3 tablespoons of olive oil in a large non-stick pan. Fry the carrots in it over a medium heat for 8-10 minutes. Season with salt and pepper, remove. Fry the peppers and zucchini in the remaining hot oil for 3–5 minutes. Season and mix with the carrots. Heat the rest of the olive oil in the pan. Fry the mushrooms and garlic in portions. Add the thyme and fry briefly. Season with salt and pepper and mix with the vegetables. Season with balsamic vinegar, salt, pepper and a little sugar. Let the vegetables cool down.
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