Vegetable Antipasti

• 7 tablespoons olive oil
• 1 bulb garlic halved
• 3 1/2 ounces shallots peeled, 2/3 cup
• 1 green pepper each red, yellow and, deseeded and cut into chunks
• 14 ounces carrots peeled and cut into sticks, 3 1/4 cup
• 1 zucchini cut into sticks
• 2 bay leaves
• 1 sprig fresh rosemary
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar
• chili
• fresh herbs
• olives

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, green pepper, carrots, zucchini, bay leaves, rosemary, white wine vinegar, sugar, chili, fresh herbs, olives

Taken from www.yummly.com/recipe/Vegetable-Antipasti-1412855 (may not work)