Vegetables, Fruit breakfast, Pickled vegetables

Greek pickled vegetables

Ingredients

  • sweet pepper 1 pc.
  • zucchini 1 pc.
  • eggplant 1 pc.
  • tomato 1 pc.
  • garlic 1
  • dry white wine 150 ml
  • wine vinegar 1.5 tbsp. l.
  • thyme 3 pcs.
  • bay leaf 1 pc.
  • coriander 0.5 tsp. l.
  • garlic 2 pcs.
  • lemon peel 1 tbsp. l.
  • sol 0.5 ch.l.
  • olive oil 6 tbsp. l.

Cooking

Step 1

Wash vegetables, peel and cut into large pieces. Cut the onion and garlic into small cubes and fry over low heat for 3 minutes.

Step 2

Mix the ingredients for the marinade: wine, wine vinegar, orange zest, coriander, thyme and bay leaf. Pour into skillet with onions. Stir, add a glass of water, bring to a boil and cook for 15 minutes.

Step 3

Put the chopped vegetables in the hot marinade and simmer for another 3 minutes. Cover the pan with a lid and leave for 2-3 hours or overnight. Serve as a cold appetizer.

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