Antipasti

Name: Antipasti
Ingredients: 1/4 cup pine nuts; 4 tbsp olive oil, divided; 1 of each red, yellow and green pepper, deseeded and each cut into 6 pieces; 2 tsp sugar, divided; 4 tbsp balsamic vinegar, divided; 2 1/2 cup carrots, peeled, halved lengthways and cut into long, diagonal pieces; 1 None zucchini, cut into 1/3 in thick slices; 2 sprigs fresh tarragon, chopped; 2 sprigs fresh flat-leaf parsley, chopped; None None Ciabatta, to serve

10 ingredients

2 steps

Ingredients

1/4 cup pine nuts
4 tbsp olive oil, divided
1 of each red, yellow and green pepper, deseeded and each cut into 6 pieces
2 tsp sugar, divided
4 tbsp balsamic vinegar, divided
2 1/2 cup carrots, peeled, halved lengthways and cut into long, diagonal pieces
1 None zucchini, cut into 1/3 in thick slices
2 sprigs fresh tarragon, chopped
2 sprigs fresh flat-leaf parsley, chopped
None None Ciabatta, to serve

Directions

1

Heat a frying pan and roast the pine nuts until golden. Remove from the pan and set aside. Add 2 tbsp oil to the pan and heat. Saute the peppers until softened. Season with salt and black pepper, sprinkle with 1 tsp sugar and saute for 2 mins. Add 2 tbsp vinegar and 1/3 cup water and bring to a boil. Drain, remove from the pan and arrange on a plate.
2

Heat 2 tbsp oil in the pan, add the carrots and zucchini and saute, turning, for 7 mins. Season with salt and black pepper, sprinkle with 1 tsp sugar and saute for 2 mins. Add 2 tbsp vinegar and 1/2 cup water and bring to a boil. Drain and reserve the cooking liquid and arrange the carrot mixture over the peppers. Drizzle the reserved cooking liquid over the dish and sprinkle with the herbs and pine nuts. Serve with ciabatta.