Anti Pasti Salad

Name: Anti Pasti Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Aubergine; 2 yellow or green zucchini; 250 g Carrots; 250 g small mushrooms; 2 Garlic cloves; 4 TABLESPOONS Oil; 2 TABLESPOONS Sugar; 4 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 100 g Rocket; 7-10 Tbsp fried garlic

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Aubergine
2 yellow or green zucchini
250 g Carrots
250 g small mushrooms
2 Garlic cloves
4 TABLESPOONS Oil
2 TABLESPOONS Sugar
4 TABLESPOONS Balsamic vinegar
4 TABLESPOONS dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
100 g Rocket
7-10 Tbsp fried garlic

Directions

1
Clean, wash, quarter and slice the aubergine. Clean, wash, quarter and slice the zucchini. Peel and thinly slice the carrots. Wash and clean the mushrooms.
2
Peel and finely chop the garlic. Heat the oil in a pan. Fry vegetables and mushrooms well. Add garlic. Sprinkle sugar over it and let it caramelize a little bit. Deglaze with vinegar and wine.
3
Season to taste with salt, pepper and oregano. Let the antipasti cool down. Clean and wash roughs. Serve the Anti-Pasti with the rocket. Garnish with garlic. Roasted ciabatta tastes good with it.