Vegetable Antipasti

Name: Vegetable Antipasti
Ingredients: 6 tbsp olive oil; 2 None small fennel bulbs, cut into wedges; 8 None scallions, trimmed; 10 oz button mushrooms; 2 cloves garlic, peeled and chopped; 6 tbsp sugar; 1/2 cup balsamic vinegar; 6 sprigs fresh basil, leaves stripped from stems; None None Sliced baguette, to serve

9 ingredients

3 steps

Ingredients

6 tbsp olive oil
2 None small fennel bulbs, cut into wedges
8 None scallions, trimmed
10 oz button mushrooms
2 cloves garlic, peeled and chopped
6 tbsp sugar
1/2 cup balsamic vinegar
6 sprigs fresh basil, leaves stripped from stems
None None Sliced baguette, to serve

Directions

1

Heat 2 tbsp oil in a frying pan and cook one-third of the fennel, scallions and mushrooms for 4 mins. Add one-third of the garlic and season with salt and black pepper. Sprinkle over 2 tbsp sugar and cook until caramelized. Add one-third of the balsamic vinegar and cook until reduced by half. Transfer to a bowl and wipe out the pan.
2

Repeat twice, transferring the finished vegetables into the same bowl. Allow to marinate for at least 2 hours.
3

Stir two-thirds of the basil into the vegetables and garnish with the remaining basil. Serve with baguette.