Antipasti Salad - cooking recipe

Ingredients

250 g aubergines, quartered and cut into slices
2 None yellow or green courgettes, cut into slices
250 g carrots, peeled and cut into thin slices
None None small mushrooms
2 cloves garlic, peeled and finely chopped
4 tbsp oil
2 tbsp sugar
4 tbsp balsamic vinegar
4 tbsp dry white wine
None None dried oregano
100 g rocket, washed and shaken dry
None None roasted garlic for garnish

Preparation

Heat oil in a pan and saute vegetables and mushrooms. Add garlic, sprinkle with sugar and let caramelize slightly. Deglaze with vinegar and wine. Season and add oregano to taste. Allow to cool.
Distribute arugula between serving bowls and serve antipasti on top. Garnish with roasted garlic.