Marinated summer veg antipasti
- Preparation and cooking time
- Total time
- Easy
- Serves 8 as a sharing dish
Skip to ingredients
- 2 auberginessliced lengthways
- 4 courgettessliced lengthways
- 1 yellow peppercut 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.
