Preparation time: 10 minutes + 24 hours
Total cooking time: 15 minutes
Serves 2
Ingredients for 2 people:
150 ml extra virgin olive oil
2 cloves of garlic
1 bay leaf
½ teaspoon black peppercorns
Thyme
Rosemary
1 carrot
½ courgette
¼ red pepper
¼ green pepper
½ onion
75 ml apple cider vinegar
50 ml water
Salt
Optional
50 g fennel bulb
Preparation
Place the olive oil in the rice cooker.
Add the whole crushed garlic cloves with their skins on, the bay leaf, peppercorns, thyme and rosemary.
Add the vegetables, cut into small pieces.
Add the vinegar, water and a pinch of salt.
Place the lid and press Cook.
Cook for about 10-15 minutes.
Leave the vegetables to cool in their liquid.
The marinade improves with rest: store in an airtight container and leave to rest in the fridge for at least 24 hours before eating.
Drain and serve.
It can be eaten on its own, as a side dish with meat or fish, or with a salad.
