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🍽️ Mixed Antipasti with Peppers and Ham

328 kcal · 30 min · 4 servings

Ingredients

• Paprika (2 small red and yellow each)
• 3 garlic cloves
• 3 tbsp rapeseed oil
• 100 ml veal stock (from the jar)
• 3 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 150 g Parma ham
• 10 green olives
• 100 g feta
• 2 slices whole grain bread

Instructions

1. 1. Wash the peppers thoroughly.
2. 2. Remove the stem and the inside of the peppers.
3. 3. Halve the peppers lengthwise.
4. 4. Cut the pepper halves into strips about 2 cm wide.
5. 5. Peel the garlic.
6. 6. Slice the garlic into thin pieces.
7. 7. Heat the oil in a pan.
8. 8. Fry the pepper strips in the pan.
9. 9. Fry the peppers until they are soft and have taken on color.
10. 10. Remove the pepper strips from the pan and set them aside.
11. 11. Fry the garlic slices in the remaining frying oil.
12. 12. Add the pepper strips back into the pan.
13. 13. Deglaze the dish with veal stock.
14. 14. Add the balsamic vinegar.
15. 15. Let the liquid reduce slightly.
16. 16. Season the dish with salt.
17. 17. Season the dish with pepper.
18. 18. Let the dish cool down a bit.
19. 19. Arrange the lukewarm vegetables on plates.
20. 20. Add the Parma ham to the vegetables.
21. 21. Add the olives to the vegetables.
22. 22. Add the Eeta to the vegetables.
23. 23. Serve the dish with whole grain bread.

Nutrition per serving

• kcal: 328
• Protein: 14 g · Fett/Fat: 24 g · Carbs: 22 g