Antipasti - cooking recipe

Ingredients

4 tbsp sugar
1/2 lb shallots, peeled and halved or quartered, depending on the size
1/2 cup balsamic vinegar
8 tbsp olive oil
2-3 cloves garlic, peeled and chopped finely
1 each red, green and yellow peppers, seeded and cut into chunks
2 None zucchini, sliced diagonally
1/2 lb mushrooms, halved
None None dried marjoram
None None breadsticks, to serve

Preparation

Melt the sugar in a pan with a little water. Add the shallots and caramelize briefly. Add 1/4 cup of the vinegar and 4 tbsp of water and bring to a boil. Season to taste and leave to cool.
Heat 2 tbsp of oil in a frying pan. Saute the garlic briefly and then fry the peppers, zucchini and mushrooms separately for about 3 mins each, adding more oil as needed. Season to taste. Mix the remaining vinegar with 2 tbsp olive oil and pour over the vegetables. Arrange the shallots and vegetable on a plate, sprinkle with marjoram and serve with breadsticks.