Pepper, Fennel and Zucchini Antipasti

For the bell peppers, cut the bell peppers in half, remove the seeds and ribs and roast in the oven at about 190°C (approximately 350°F) until the skin blisters. Peel the peppers and cut into uniform pieces. Mix the vinegar with sugar and salt, stir in chopped garlic, thyme and oil and pour over the peppers. Let sit for at least 1 hour in the refrigerator. To serve, sprinkle with toasted almonds.

For the fennel, rinse the fennel, peel the outer leaves and cut into uniform pieces. Sauté the fennel with onions and garlic in a pan with canola oil. Add sugar, salt and the white wine and vinegar, then reduce slightly. Empty the pan into a bowl and add the remaining ingredients (except the tomatoes). Let sit for at least 1 hour in the refrigerator.

Blanch the tomatoes in boiling water and put immediately over ice water. Pull off the skin with a knife, quarter the tomatoes, remove seeds and cut into small cubes. Before serving, fold tomato cubes into the fennel and sprinkle with toasted almonds.

For the zucchini, rinse zucchini and cut off the ends. Cut into 5 mm (approximately 1/5-inch) thick slices.

For the tempura batter, mix water, spices and the egg and gradually add the flour. Let the batter rest for about 30 minutes.

Before frying, roll the zucchini in wheat flour to dry and coat with almonds. With a wooden skewer, dip into the batter and fry in hot oil. Drain on paper towels.