DOCUMENT

20 Antipasti vegetables Serves 4 | Preparation time 35–40 minutes + at least 3 hours for marinating Ingredients For the vegetables 2 capsicums (200 g each), yellow | sliced 2 capsicums (200 g each), red | sliced 1 eggplant (200 g) | sliced 2 zucchinis (200 g each) | sliced 500 g mushrooms For the marinade: 3 tbsp. olive oil 2 tbsp. white wine vinegar 2 tbsp. white wine, dry 1 clove of garlic | chopped Salt Pepper 1 pinch of sugar 2 tbsp. herbes de Provence | finely chopped Accessories: Perforated cooking container Preparation Place the capsicums, eggplant, zucchinis and mushrooms in a perforated cooking container and cook. Mix the olive oil, white wine vinegar, white wine, garlic, salt, pepper, sugar and herbs to make a marinade. Place the vegetables on a plate, pour over the marinade and leave to marinate for at least 3 hours. Settings Temperature: 100 °C Duration: 3–4 minutes