Cipolline in agro-dolce

In Tuscany, sweet and sour implies that vinegar, salt and sugar have been used in the preparation of the dish. Many vegetables are preserved in this way, in particular onions, capsicums (red peppers), carrots, zucchini (courgettes) and cauliflower. These oven-baked onions can be served as an antipasto, or as an accompaniment to a second course.