Antipasti Salad

• 8 tbsp olive oil + 1 tsp
• 1/4 cup pine nuts
• 1/2 lb shallots, peeled and halved
• 4 cloves garlic, peeled and minced
• 4 tbsp sugar
• 1 cup white balsamic vinegar
• 2 1/4 lb zucchini, sliced
• 2 1/4 lb young carrots, peeled and sliced
• 3 None bell peppers (1 yellow, 1 red and 1 green), deseeded and cut into short strips

1. Heat 1 tsp oil in a frying pan and toast the pine nuts until golden. Remove from the pan and allow to cool.
2. Heat 2 tbsp oil in the frying pan and saute the shallots for 4 mins, turning. Add 1 clove garlic and season. Sprinkle with 1 tbsp sugar and cook until just caramelized. Add 1/4 cup vinegar then remove from the pan. Repeat with the zucchini, carrots and peppers, cooking each individually. Allow the vegetables to cool then chill for at least 1 hour.
3. Toss the chilled vegetables with the pine nuts and season to taste.

olive oil , pine nuts, shallots, garlic, sugar, white balsamic vinegar, zucchini, young carrots, bell peppers

Taken from recipes-plus.com/api/v2.0/recipes/17344 (may not work)