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Antipasti

    30min

    Easy

    Vegan

Ingredienser

4 Delar
  • 2 Stycken Aubergines

  • 120 ml Balsamic vinegar

  • 4 Stycken Bell pepper

  • 500 G Button mushrooms

  • 2 Stycken Courgettes

  • 4 Tå Garlic

  • 4 Stycken Medium-sized red onions

  • 120 ml Olive oil

  • 4 Knivspets Raw cane sugar

  • 4 Gren Rosemary

  • 8 G Sea salt

  • 1 Nypa Sea salt

  • 20 ml Sunflower oil (or rapeseed oil)

  • 11 Gren Thyme

  • 30 ml White balsamic vinegar

    European, Italian

    Alcohol, Sugar

    Slicer

Förberedelser

  • Chop the vegetables

    Wash the courgettes and aubergines, remove the ends then cut the vegetables into approx. 0.5-cm thick slices using a food slicer.  Add a good pinch of salt to the vegetable slices then leave them to stand for about 30 minutes. In the meantime, trim and quarter the mushrooms.

  • Ingredienser

  • 2 Stycken Courgettes, 2 Stycken Aubergines, 1 Nypa Sea salt, 500 G Button mushrooms

  • Blanch the peppers

    Wash the peppers and blanch them briefly in boiling water. Plunge the blanched peppers into cold water, remove the skin and seeds and cut the flesh into pieces. Peel all of the onions and cut them into strips. Peel and finely dice the garlic cloves.

  • Ingredienser

  • 4 Stycken Bell pepper, 4 Stycken Medium-sized red onions

  • Prepare marinades

    Wash the rosemary and thyme and shake them dry. Make both of the marinades using the specified ingredient quantities. For each one, mix together the garlic, rosemary, thyme, olive oil, vinegar, salt, pepper and sugar.

  • Ingredienser

  • 3 Tå Garlic, 3 Gren Rosemary, 8 Gren Thyme, 90 ml Olive oil, 120 ml Balsamic vinegar, 6 G Sea salt, 3 Knivspets Raw cane sugar

  • Paprika marinade

    Use Aceto balsamico bianco instead of Aceto balsamico for the paprika marinade.

  • Ingredienser

  • 1 Tå Garlic, 1 Gren Rosemary, 3 Gren Thyme, 30 ml Olive oil, 30 ml White balsamic vinegar, 2 G Sea salt, 1 Knivspets Raw cane sugar

  • Marinate vegetables

    Dab the courgette and aubergine slices dry, and sear them on both sides in oil in a hot frying pan. Remove the vegetables from the cooktop and put them in a bowl. Put the other vegetables in separate bowls. Pour the respective marinades over the vegetables and leave to marinate at room temperature for 3–4 hours. Plate up the different vegetables (without mixing them together) and serve.

  • Ingredienser

  • 20 ml Sunflower oil (or rapeseed oil)

Näringsvärde per portion

kcal

528

Protein

14.7 G

Olja/fett

37.35 G

Kolhydrater

31.62 G

FörfattarenBORA
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