Antipasti salad from the oven

Name: Antipasti salad from the oven
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 250 g Shallots; 600 g (approx. 300 g) Courgette 1 eggplant; 3 Peppers; 4 Garlic cloves; 1 kg baby potatoes; 2 can(s) (425 ml each) Artichoke Hearts; 2 Organic lemons; 200 ml good olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 1 glass (314 ml) dried; 7-10 Tbsp Tomatoes in oil; 2 can(s) (425 ml each) large white beans; 1 potty Basil; 375 g Mozzarella; 200 ml Balsamic vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

250 g Shallots
600 g (approx. 300 g) Courgette 1 eggplant
3 Peppers
4 Garlic cloves
1 kg baby potatoes
2 can(s) (425 ml each) Artichoke Hearts
2 Organic lemons
200 ml good olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
1 glass (314 ml) dried
7-10 Tbsp Tomatoes in oil
2 can(s) (425 ml each) large white beans
1 potty Basil
375 g Mozzarella
200 ml Balsamic vinegar

Directions

1
Peel the shallots and possibly halve them. Wash the zucchini and eggplant, cut both into slices. Clean, wash and cut the peppers into pieces. Peel garlic. Wash potatoes thoroughly, peel and halve them.
2
Drain the artichokes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash 1 lemon, grate dry and cut into slices. Squeeze 1 lemon. Mix olive oil and lemon juice. Mix all prepared ingredients with the lemon oil on two baking trays and sprinkle with sea salt and pepper.
4
Place both sheets in the hot oven and roast for 1 1/4-1 1/2 hours. After about 45 minutes, turn the vegetables and change the trays once. Let the vegetables cool down.
5
Drain the tomatoes and collect the oil. Chop the tomatoes finely. Drain the beans. Wash basil, dab dry and cut into strips. Drain mozzarella and chop into small pieces.
6
Mix basil, beans and mozzarella with the vegetables. Drizzle with vinegar and tomato oil. Season with salt and pepper and spread on a plate. Ciabatta tastes good with it.