Antipasti Platter

• 2/3 cup white wine vinegar
• 3 tbsp sugar
• 2 cloves garlic, peeled and crushed
• 3 None bay leaves
• 1 sprigs fresh rosemary
• 4 None red peppers, deseeded and chopped
• 1 lb carrots, peeled and cut into sticks
• 3 None zucchini, chopped
• 2 1/4 lb button mushrooms
• 1/4 cup olive oil
• 3.5 oz prosciutto, sliced
• 3.5 oz salami
• 4 oz bread sticks
• 5 oz black olives
• 5 oz pickled chilies
• None None Fresh herbs, for garnish
• None None Ciabatta bread, to serve

1. Mix the vinegar with 1 cup water. Melt the sugar in a large frying pan until golden brown and caramelized. Add the vinegar water, garlic, bay leaves and rosemary. Add the peppers, carrots, zucchini and mushrooms in batches and cook until al dente, removing with a slotted spoon and setting aside. Stir the oil into the remaining sauce in the pan.
2. Arrange the vegetables on a platter and drizzle with the sauce. Add the prosciutto, salami, bread sticks, olives and chilies. Garnish with fresh herbs and serve with ciabatta.

white wine vinegar, sugar, garlic, bay leaves, rosemary, red peppers, carrots, zucchini, button mushrooms, olive oil, salami, bread sticks, black olives, chilies, fresh herbs, bread

Taken from recipes-plus.com/api/v2.0/recipes/16402 (may not work)