Vegetable Antipasti - cooking recipe

Ingredients

7 tbsp olive oil
1 bulb garlic, halved
3.5 oz shallots, peeled (2/3 cup)
1 each red, yellow and green pepper, deseeded and cut into chunks
14 oz carrots, peeled and cut into sticks (3 1/4 cup)
1 None zucchini, cut into sticks
2 None bay leaves
1 sprig fresh rosemary
2-3 tbsp white wine vinegar
1 tsp sugar
None None olives, fresh herbs and chili, for garnish

Preparation

Heat 3 tbsp oil in skillet and saute the garlic and shallots over medium heat for 10 mins. Remove from the pan and place in a dish. Add the peppers to the pan and cook for 5 mins. Season with salt and black pepper and add to the dish.
Heat 2 more tbsp oil in the pan and saute the carrots for 2 mins. Add the zucchini and cook for another 5 mins. Season with salt and black pepper and add to the dish. Add the bay leaves, rosemary, vinegar, sugar and 2 tbsp oil to the pan. Stir well, pour over the vegetables and allow to marinate for 1 hour.
Garnish and serve with olives, fresh herbs and chili.