Vegetable Antipasti

1. 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. 2

   Repeat twice, transferring the finished vegetables into the same bowl. Allow to marinate for at least 2 hours.

3. 3

   Stir two-thirds of the basil into the vegetables and garnish with the remaining basil. Serve with baguette.

No additional tips available.