Vegetable salad

INGREDIENTS 6 PEOPLE 300 g of tomatoes, 250 g of peppers (red and yellow), 250 g Zucchini, champignons 200 g, 200 g of carrot, 150 g cucumber, 100 g of shelled peas, 100 g green beans, garlic, parsley, marjoram, Rosemary, white wine vinegar, olive oil, salt and pepper.

Preparation and cooking time: 1 hour minimum PROCEDURE Check the Difficulty green beans and boil them.

Boil too, but separately, peas and carrots, scraped and blunt cut into chunks.

In a raccolgliete Bowl the cucumber peeled, washed peppers of seeds and stem and courgettes check, all cut into chunks.

Combined with these vegetables also fungi, individuals of any soil, washed and cut into wedges.

Place a heat 4 tablespoons of olive oil, flavored with two cloves of crushed garlic, with a sprig of Marjoram and Rosemary.

Pour in seasoning the raw vegetables and, after that will be slightly browned, lower the heat and let them simmer until 3/4 cooked, then add peas, green beans and carrots, cooked al dente; Sprinkle the preparation with a spoonful of vinegar.

Completed macedonia with tomatoes, cut into small cubes, sprinkle with salt, pepper and chopped parsley.

Stir and turn off the heat.

Served warm