Marinated summer veg antipasti

Name: Marinated summer veg antipasti
Total time: 45 min
Yield: Serves 8 as a sharing dish
Cuisine: Italian
Ingredients: 2 aubergines sliced lengthways; 4 courgettes sliced lengthways; 1 yellow pepper cut into quarters; 250g button chestnut mushrooms; 2 tbsp red wine vinegar; 2 tsp of leaves oregano

Published: December 19, 2014 at 2:32 PM

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Serves 8 as a sharing dish

Easy

Total time: 45 mins

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The best antipasti recipes use a colourful mix of summer veg. This easy one is an easy sharing plate of aubergines, peppers, courgette and mushrooms. Serve with crusty bread to mop up the juices

Vegetarian

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Ingredients

Nutrition

2 aubergines

sliced lengthways
4 courgettes

sliced lengthways
1 yellow pepper

cut into quarters
250g button chestnut mushrooms
2 tbsp red wine vinegar
2 tsp of leaves oregano

Nutrition: per serving

kcal113
fat9.1g
carbs4.8g
fibre4.9g
protein2.9g
salt0.1g

Method

step 1

Heat a griddle pan to high. Brush the aubergines with a generous amount of olive oil and season, then griddle until completely softened and grill-marked. As each slice is done, lay it in a wide shallow bowl and keep the bowl covered with cling film. This will help steam and soften the veg even more.
step 2

Once all the aubergine is done, cook the courgettes and peppers in the same way and add them to the bowl, covering each time with cling film.
step 3

Fry the mushrooms in a normal frying pan with some seasoning until golden then add to the bowl. Sprinkle over the red wine vinegar then re-cover with clingfilm and leave for an hour to sit. Arrange on a plate, spoon over the juices and add a little oregano to finish.

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