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Marinated summer veg antipasti

Name: Marinated summer veg antipasti
Total time: 45 min
Ingredients: aubergines 2, sliced lengthways; courgettes 4, sliced lengthways; yellow pepper 1, cut into quarters; button chestnut mushrooms 250g; red wine vinegar 2 tbsp; oregano 2 tsp of leaves

45 minutes
serves 8 as a sharing dish
Easy

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

Published: December 19, 2014 at 2:32 pm

Ingredients

aubergines 2, sliced lengthways
courgettes 4, sliced lengthways
yellow pepper 1, cut into quarters
button chestnut mushrooms 250g
red wine vinegar 2 tbsp
oregano 2 tsp of leaves

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.