Antipasti plate

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3.3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 red, yellow and green peppers
  • 12 TABLESPOONS Olive oil
  • 3 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 2 (approx. 300 g) Courgette
  • 1 Garlic clove
  • 2 (approx. 400 g) Aubergines
  • 1 red pepper
  • 3 Twigs Thyme
  • 350 g Carrots
  • 30 g Pine nuts
  • 500 g Mushrooms

Directions

  1. 1

    Wash the peppers, cut into eighths, remove seeds. Put the pulp on a baking tray. Grill under the grill for about 10 minutes until the skin turns black and blisters. Remove, cover with a damp cloth until the pods have cooled down. Then remove the skin. Sprinkle the pepper strips with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper and leave to stand for at least 1 hour

  2. 2

    Wash the zucchini and cut into 1 cm thin slices. Peel garlic and chop finely. Heat 2 tablespoons of olive oil in a frying pan and fry the zucchini for about 2 minutes on each side. Add the garlic and fry as well. Season with salt and pepper. Take out and let cool down

  3. 3

    Wash the aubergines and cut them into slices about 1 cm thick. Fry them in a lightly greased grill pan for about 3 minutes on each side. Season with salt and pepper. Halve the pepper lengthwise, remove seeds and cut the flesh into fine strips. Pluck thyme roughly. Add 4 tablespoons of olive oil, strips of bell pepper and thyme to the eggplant slices

  4. 4

    Peel the carrots and cut them into slices of about 1/2 cm. Heat 2 tablespoons of olive oil in a pan and fry the carrots for about 5 minutes. Fry the pine nuts after 3 minutes. Season with salt, 2 tablespoons lemon juice and pepper. Clean the mushrooms and fry them in a hot pan with the remaining olive oil for about 5 minutes. Season with salt and pepper

Nutrition Facts

KCAL
410 kcal
CARBS
13 g
FATS
35 g
PROTEINS
10 g

Categories & Tags

Snacks/PartyAppetizerParty