Homemade Antipasti Veggies
Ingredients
- 1 red paprika
- 1 yellow paprika
- 1 zucchini
- 1/2 eggplant
- 1 shallot
- 2 red onions
- 5 garlic cloves
- 4 rosemary twigs
- 1 liter water
- 35ml white vinegar
- Salt
- Pepper
- 1/2 teaspoon sugar
- 400ml olive oil
Preparation
Wash your jars and let them dry on a clean towel.
Chop the paprika into rough pieces.
Slice the zucchini.
Cut the eggplant into quarter pieces.
Slice the garlic and shallots.
Roughly chop the rosemary.
Heat up water, vinegar, sugar, and 1 tablespoon of salt.
Blanch the veggies in the water mixture for about four minutes.
Place the blanched veggies on a kitchen towel to drain excess moisture.
Heat a splash of oil in a pan.
Fry the veggies and rosemary in batches, ensuring they have enough space in the pan.
Season with salt and pepper.
Place the fried veggies into the prepared jars.
Heat up the olive oil in a pot.
Pour the heated oil on top of the veggies in the jars and close the jars tightly.
Store the jars in a cool and dark place.
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