Summer Antipasti

For the summer antipasti, wash mushrooms, zucchini, peppers and parsley. Peel shallots and garlic. Chop garlic very finely. Cut mushrooms into slices. Remove stems, seeds and sidewalls from peppers and cut into medium-thick, bite-sized strips. Cut zucchini into thin strips with a peeler. Now fry the vegetables one by one in olive oil. Season zucchini with salt and pepper. Salt the bell bell pepper. Season mushrooms with salt, pepper, garlic, a little lemon juice and chopped parsley.

For the balsamic shallots, heat olive oil, fry the little onions in it, add some brown sugar and let it caramelize. Add a dash of balsamic vinegar and let it reduce.

Pile the vegetables in a bowl and let them infuse for a few hours.

Serve the summer antipasti with bread and a glass of dry, light white wine as an appetizer.

Preparation Tip:

This summer antipasti vegetable is a popular buffet item at any party and can be prepared well the day before!

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