Marinated Vegetables

Ingredients

• 4 fresh artichokes
• 4 tomatoes
• 1 small zucchini
• 10 tbsp oil
• 8 small shallots
• 1 green bell pepper
• 1 red bell pepper
• 1 Garlic clove
• 2 piri-piri peppers
• 2 Bay leaves
• 1 cup white wine vinegar
• 2 tbsp sugar
• 1 sprig thyme

Instructions

1. 1.

   Slice the stems of the artichokes just above the flower, then break them and try to pull out as many threads from the bases. Cook the artichokes in salted water for about 40 minutes, use the leaves elsewhere, halve the hearts and let them cool.

2. 2.

   Meanwhile peel and halve the tomatoes, removing stem ends and seeds. Wash the zucchini, slice thinly, lightly sauté both sides in a little oil, then let cool.

3. 3.

   Peel the shallots. Remove ribs and seeds from the bell peppers and boil the halves for 7 minutes, then drain.

4. 4.

   Slice the garlic clove into rounds. Halve the piri-piri peppers, remove ribs and seeds, and chop small. Place the vegetables with bay leaves in a large shallow bowl.

5. 5.

   Mix the remaining oil with vinegar, sugar and salt, drizzle over the vegetables. Lay the thyme sprig on top.

6. 6.

   Cover the vegetables and refrigerate for 12–24 hours to marinate. Serve the vegetables in the marinade.