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Appetisers

Servings: 8-10

Preparation time: 50 minutes

Di culty: medium

Ingredients:

vegetables:

• 5 carrots

• 2 red onions

• 1 yellow capsicum

• 150 g mushrooms

• 2 zucchini

• 1 eggplant

• 6-8 cloves of garlic

marinade:

• 150 mL olive oil

• 75 mL dark balsamic vinegar

• 3 cloves of garlic

• 3 tbsp. basil

• 1 pinch of sugar

• 1 tsp. sea salt,

• Juice from 1 lemon

• Crushed pepper

Preparation:

Pour 1 litre of water into the pot and place the

steamer on top. Cut the carrots into big sticks,

quarter the red onions. Wash the capsicum,

remove seeds and cut them into strips. Weigh

the mushrooms, clean them with paper towels

and quarter them. Wash and slice the zucchini

and eggplant and peel the garlic cloves. Place

all the vegetables in the steamer. Place the lid

on top and steam for about 25 minutes at 120°C,

or - if you like your veggies with a crunch - shorter.

Marinade: Put all ingredients into the jug of the

ThermoBlend Elite and mix for 15 seconds on

speed 4. If the marinade is too thick, dilute it with

the juice of a lemon or with a little water. Season

with salt and pepper. Arrange the steamed

vegetables on a large plate, pour generous

amounts of marinade on top and leave for at least

2 hours. Serve with fresh baguette.

Marinated

Vegetables

Italian style