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🍽️ Marinated Anti-Pasti Vegetables with Herb Dip

410 kcal · 30 min · 4 servings

Ingredients

• eggplants 1 pc.
• zucchini 1 pc.
• cherry tomatoes 250 g
• spring onions 1 bunch
• fennel 1 pc.
• garlic cloves 1 pc.
• thyme, fresh 10 g
• radicchio 1 pc.
• olive oil 8 tbsp
• salt pinch
• pepper, black ground pinch
• balsamic vinegar, dark 80 ml
• honey 2 tbsp
• parsley, fresh 20 g
• basil, fresh 20 g
• sour cream 200 g
• baguette 1 pc.

Instructions

1. 1. Wash the eggplant and the zucchini thoroughly.
2. 2. Trim the ends of the eggplant and the zucchini.
3. 3. Slice the eggplant and the zucchini.
4. 4. Wash the tomatoes.
5. 5. Clean the spring onions.
6. 6. Pat the spring onions dry.
7. 7. Remove the roots of the spring onions.
8. 8. Cut the spring onions into large pieces.
9. 9. Rinse the fennel.
10. 10. Trim the core of the fennel thinly.
11. 11. Cut the fennel into wedges.
12. 12. Peel the garlic.
13. 13. Finely chop the garlic.
14. 14. Wash the thyme.
15. 15. Pat the thyme dry.
16. 16. Strip the thyme leaves from the stems.
17. 17. Wash the radicchio.
18. 18. Quarter the radicchio.
19. 19. Remove the core from the radicchio.
20. 20. Separate the leaves of the radicchio.
21. 21. Heat 2 tablespoons of olive oil in a large pan over high heat.
22. 22. Fry the eggplant in the hot oil for about 5 minutes.
23. 23. Remove the eggplant from the pan.
24. 24. Season the eggplant with salt and pepper.
25. 25. Let the eggplant drain on kitchen paper.
26. 26. Repeat the process with the zucchini.
27. 27. Repeat the process with the fennel.
28. 28. Reheat the pan with 1 tablespoon of olive oil.
29. 29. Sauté the tomatoes for about 4 minutes.
30. 30. Sauté the spring onions for about 4 minutes.
31. 31. Sauté the garlic for about 4 minutes.
32. 32. Sauté the thyme for about 4 minutes.
33. 33. Sauté the radicchio for about 4 minutes.
34. 34. Add the remaining fried vegetables.
35. 35. Deglaze everything with balsamic vinegar.
36. 36. Drizzle 1 tablespoon of honey over the vegetables.
37. 37. Cover the pan.
38. 38. Simmer the vegetables for about 5 minutes over medium heat.
39. 39. Season the vegetables.
40. 40. Set the vegetables aside in a bowl.
41. 41. Rinse the parsley.
42. 42. Rinse the basil.
43. 43. Pat the parsley and basil dry.
44. 44. Strip the parsley leaves from the stems.
45. 45. Strip the basil leaves from the stems.
46. 46. Finely chop the parsley.
47. 47. Finely chop the basil.
48. 48. Take a bowl.
49. 49. Mix the sour cream with the herbs.
50. 50. Mix the sour cream with 1 tablespoon of olive oil.
51. 51. Mix the sour cream with 1 tablespoon of honey.
52. 52. Mix the sour cream with salt.
53. 53. Mix the sour cream with pepper.
54. 54. Adjust the seasoning of the dip to taste.
55. 55. Allow the vegetables to cool as desired.
56. 56. Serve the vegetables with the herb dip.
57. 57. Serve the vegetables with baguette.
58. 58. Enjoy your meal!
59. 59. Let the cooked vegetables rest in the refrigerator for about 4 hours if you have time.

Nutrition per serving

• kcal: 410
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 43 g