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Vegetable antipasti with garlic balsamic marinade

Vegetable antipasti

with garlic balsamic marinade

Duration
approx. 25 min.
Effort
Leicht

Ingredients for 4 people

  • For the vegetable antipasti
  • 2Red peppers
  • 2Yellow peppers
  • 3Garlic clove(s)
  • 6 TbspOlive oil
  • 2Courgettes (about 400 g)
  • 3 SprigsRosemary
  • For the marinade
  • 6 TbspKühne Condimento Balsamico Bianco
  •  Salt
  •  Pepper

Nutritional information

Approx. 156 kcal (655 kJ) / 3 g protein / 13 g fat / 6 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Gemüse-Antipasti mit Knoblauch-Balsamico Marinade

1. Preheat the oven’s grill. Line a baking try with aluminium foil Now rinse the peppers, cut them in half, remove the seeds and place them skin side up next to each other on the tray. Peel the garlic and cut into slices. Mix half of the garlic with 3 tablespoons of olive oil and add to the peppers. Roast in the oven until the skin begins to bubble and brown. After roasting, place them in a bowl, cover with a damp cloth and allow to cool. Save the garlic and olive oil from the tray.


2. In the meantime, rinse the courgettes, wipe dry, remove the stem and cut into long slices about 0.3 cm in thickness. Heat 1 tbsp olive oil in a grill pan and fry the courgette slices and remaining garlic in it gradually. Remove the the rosemary leaves from the sprigs and put on the grill pan briefly. Now remove the skin from the peppers, cut into wide strips and mix with the roasted courgette slices.


3. For the marinade, mix the garlic olive oil from the baking tray, remaining olive oil, Kühne Balsamic Vinegar and season with salt and pepper. Add the marinade to the vegetables and leave them to marinate for a few hours.


1. Preheat the oven’s grill. Line a baking try with aluminium foil Now rinse the peppers, cut them in half, remove the seeds and place them skin side up next to each other on the tray. Peel the garlic and cut into slices. Mix half of the garlic with 3 tablespoons of olive oil and add to the peppers. Roast in the oven until the skin begins to bubble and brown. After roasting, place them in a bowl, cover with a damp cloth and allow to cool. Save the garlic and olive oil from the tray.


2. In the meantime, rinse the courgettes, wipe dry, remove the stem and cut into long slices about 0.3 cm in thickness. Heat 1 tbsp olive oil in a grill pan and fry the courgette slices and remaining garlic in it gradually. Remove the the rosemary leaves from the sprigs and put on the grill pan briefly. Now remove the skin from the peppers, cut into wide strips and mix with the roasted courgette slices.


3. For the marinade, mix the garlic olive oil from the baking tray, remaining olive oil, Kühne Balsamic Vinegar and season with salt and pepper. Add the marinade to the vegetables and leave them to marinate for a few hours.