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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 4 tbsp sugar
- 1/2 lb shallots, peeled and halved or quartered, depending on the size
- 1/2 cup balsamic vinegar
- 8 tbsp olive oil
- 2-3 cloves garlic, peeled and chopped finely
- 1 each red, green and yellow peppers, seeded and cut into chunks
- 2 None zucchini, sliced diagonally
- 1/2 lb mushrooms, halved
- None None dried marjoram
- None None breadsticks, to serve
Method
- Melt the sugar in a pan with a little water. Add the shallots and caramelize briefly. Add 1/4 cup of the vinegar and 4 tbsp of water and bring to a boil. Season to taste and leave to cool.
- Heat 2 tbsp of oil in a frying pan. Saute the garlic briefly and then fry the peppers, zucchini and mushrooms separately for about 3 mins each, adding more oil as needed. Season to taste. Mix the remaining vinegar with 2 tbsp olive oil and pour over the vegetables. Arrange the shallots and vegetable on a plate, sprinkle with marjoram and serve with breadsticks.
