Antipasti Vegetables
Category: Starter / Tapas
Preparation:
- Wash the zucchini, cut lengthwise in quarters, remove from the core and cut into 5 cm long pieces.
- Place a pan on the hob and heat on level 5.
- Add 2 tablespoons of olive oil and fry the zucchini over medium heat on all sides for about 5 minutes. Remove the zucchini from the pan and set aside.
- Add the garlic to the pan and brown lightly over medium hob setting. Then add the zucchini, season with salt and pepper and mix well together.
- Preheat the oven with the grill function to 230°C.
- Wash the peppers, pat dry, cut in half lengthwise, remove the core and the stalk. Place the pepper halves with the skin side up on a baking tray. Push the baking tray on the top shelf level in the oven and grill the peppers for about 10–15 minutes until the skin is black and loosens from the flesh.
- Take the baking tray out of the oven, cover the peppers with a kitchen towel and let it rest for 10–15 minutes.
- Then pull the skin from the peppers and cut the peppers into bite-size pieces. Put the pieces in a bowl, add 1–2 teaspoons balsamic vinegar, olive oil, salt and pepper, mix well together and season.
Tip: Suitable as appetizer or as a side dish.
Ingredients (for 6 servings):
2 zucchini
1 tbsp. olive oil
1 cloves of garlic (chopped)
2 red (sweet) peppers
2 yellow (sweet) peppers
1–2 tbsp. balsamic vinegar
olive oil to taste
Function Oven: Grill
Temperature Oven: 230 °C
Nutritional information
Carbohydrates 44 g
Protein 12 g
Fat 48 g
Calories / bread units
Recipe 671 kcal
Portion 112 kcal
Portion 0,6 BE
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