Olive Magazine
Vegetarian Antipasti Recipe

Marinated summer veg antipasti

Published: December 19, 2014 at 2:32 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8 as a sharing dish

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
Nutrition:
NutrientUnit
kcal113
fat9.1g
carbs4.8g
fibre4.9g
protein2.9g
salt0.1g
Advertisement

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content