Antipasti Salad - cooking recipe

Ingredients

8 tbsp olive oil
1/2 lb shallots, peeled and halved
4 cloves garlic, peeled and minced
4 tbsp sugar
2 lb zucchini, sliced
2 lb baby carrots, peeled and sliced
3 None bell peppers (1 yellow, 1 red and 1 green), deseeded and cut into strips
1 cup balsamic vinegar
1/4 cup pine nuts, toasted

Preparation

Heat 2 tbsp oil and saute the shallots for 4 mins. Add 1 clove garlic and season. Sprinkle with 1 tbsp sugar and cook until just caramelized. Stir in 1/4 cup vinegar and transfer to a bowl. Cook the zucchini, carrots and peppers individually using the same method.
Allow to cool and chill for at least 1 hour. Mix the vegetables together and sprinkle with pine nuts.