Vegetable Antipasti

• 7 tbsp olive oil
• 1 bulb garlic, halved
• 3.5 oz shallots, peeled (2/3 cup)
• 1 each red, yellow and green pepper, deseeded and cut into chunks
• 14 oz carrots, peeled and cut into sticks (3 1/4 cup)
• 1 None zucchini, cut into sticks
• 2 None bay leaves
• 1 sprig fresh rosemary
• 2-3 tbsp white wine vinegar
• 1 tsp sugar
• None None olives, fresh herbs and chili, for garnish

1. Heat 3 tbsp oil in skillet and saute the garlic and shallots over medium heat for 10 mins. Remove from the pan and place in a dish. Add the peppers to the pan and cook for 5 mins. Season with salt and black pepper and add to the dish.
2. Heat 2 more tbsp oil in the pan and saute the carrots for 2 mins. Add the zucchini and cook for another 5 mins. Season with salt and black pepper and add to the dish. Add the bay leaves, rosemary, vinegar, sugar and 2 tbsp oil to the pan. Stir well, pour over the vegetables and allow to marinate for 1 hour.
3. Garnish and serve with olives, fresh herbs and chili.

olive oil, garlic, shallots, red, carrots, zucchini, bay leaves, rosemary, white wine vinegar, sugar, olives

Taken from recipes-plus.com/api/v2.0/recipes/16217 (may not work)