Description
Vegetables cooked this way are crunchy, but at the same time delicate, with a hint of lemon and aroma of Basil. A good dish for unexpected guests: just need to put the vegetables on slices of fresh baguette and serve with a glass of cold white wine.
Ingredients
-
Zucchini
2 piece
-
Eggplant
1 piece
-
Pepper
4 piece
-
Basil
1 coup
-
Garlic
8 tooth
-
Olives
100 g
-
Green olives
100 g
-
Lemon
1 piece
-
Vinegar
200 ml
-
Olive oil
300 ml
-
Allspice
10 piece
-
Salt
Cooking
For beauty dishes I took colorful peppers - 1 red, 1 green and 2 yellow, as a rule, smaller than the red and green.
1. Slice the eggplant and zucchini in thin circles 2. From pepper to remove the membrane and seeds. Cut into flat strips. 3. Transfer the vegetables to individual plates and generously sprinkle with sea salt. Leave for an hour, went to excess fluid.
4. Blanch the Basil in boiling water with vinegar (200 water 200 vinegar) for 30 seconds, transfer with a slotted spoon to an ice bath and cool. (Not longer because the heat treatment is Basil loses its taste).
5. The rest of the vegetables wash under cold water, blanch for 3 minutes in the same liquid and also to cool in an ice bath.
6. Basil chopped, garlic, flatten with knife and clean (not cut, just needs to be cracked)
7. Dry all vegetables with paper napkins.
8. In a saucepan, mix the lemon juice with olive oil, add the peppercorns and heat everything on medium heat for 3 minutes. 9. Place the vegetables in layers into sterilized jars, making chopped Basil, black olives, green olives and garlic.
10. Pour the butter mixture with the lemon juice and leave overnight at room temperature. The vegetables will be ready the next morning. They are stored in the refrigerator for 2 weeks.
11. Such vegetables can be served with young boiled potatoes or on slices of baguette as an appetizer. They can also be spread on a large platter with salami, Parma ham and sun-dried tomatoes as an Italian "antipasti".
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.