Vegetable Antipasti

• 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

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.

olive oil, fennel bulbs, scallions, mushrooms, garlic, sugar, balsamic vinegar, fresh basil, baguette

Taken from recipes-plus.com/api/v2.0/recipes/19342 (may not work)