Vegetarian Antipasti Recipe

Marinated summer veg antipasti

  • 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



  • 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


  • 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.

Check out more veggie BBQ recipes here...

Grillable Vegan Burger | Black Bean Burger Recipe

Nutritional Information

  • Kcals 113
  • Fat 9.1g
  • Carbs 4.8g
  • Fibre 4.9g
  • Protein 2.9g
  • Salt 0.1g