Colorful antipasto salad
This recipe is a hit on every barbecue / garden party :-) You should prepare the salad but in the evening before the big party, as he has to cool in the fridge.
Ingredients:
100 g of sugar
300 g peeled shallots OR small onions
1-2 cloves of garlic
2 red and yellow peppers each
500 g whole mushrooms (canned)
200 g of zucchini
200 ml of red wine vinegar
1/8 ltr. water
2 bay leaves
Sals and coarse pepper
100 ml of olive oil
1 bunch of basil leaves
Preparation:
Caramelize the sugar while stirring. Cut the onions or the shallots into coarse pieces, the garlic cloves into slices and the peppers in large pieces. The zucchini cuts her in about 1 cm thick slices. After all this mess, you put all the vegetables in the pot with the caramelized sugar and swirl it briefly with the red wine vinegar and then clear it with the water. In the end you put the bay leaves in it and season everything with salt and pepper. All this will take about 8 minutes to cook. Now you mix the olive oil and let it cool covered. Before you serve the salad, you can mix in the basil leaves. Finished.
The salad also lasts about 1 week in the fridge.
