Vegetable Antipasti

• 6 tablespoons olive oil
• 2 fennel bulbs small, cut into wedges
• 8 scallions trimmed
• 10 ounces button mushrooms
• 2 cloves garlic peeled and chopped
• 6 tablespoons sugar
• 1/2 cup balsamic vinegar
• 6 sprigs fresh basil leaves stripped from stems
• baguette Sliced, 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, mushrooms, garlic, sugar, balsamic vinegar, basil, baguette

Taken from www.yummly.com/recipe/Vegetable-Antipasti-1409715 (may not work)