Vegetable antipasti

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat the oven grill. Brush a baking tray with some oil. Clean and wash the peppers and cut them in half lengthwise. Remove the seeds and partitions. Place the peppers on the baking tray with the skin facing upwards and roast them under the hot grill for 10-12 minutes until the skin starts to blister and turn dark.

2. 2

   Cover the peppers with a wet kitchen towel and let them cool down.

3. 3

   Clean and wash the zucchini and aubergine and cut into thin slices of approx. 1⁄2 cm. Heat 4 tablespoons of oil in a frying pan. Sauté the aubergines in it in 2 portions while turning. Remove and place in a bowl.

4. 4

   Fry the zucchini in 2 tablespoons of oil in the same way. Place in a second bowl.

5. 5

   For the marinade, peel the garlic and cut into thin slices. Heat 1 tablespoon of oil in a frying pan, fry the garlic over a low heat until golden brown, turning it over. Remove the pan from the heat, add the remaining oil and lemon juice.

6. 6

   Season garlic marinade with salt.

7. 7

   Peel the skin off the pepper halves. Cut the peppers into wide strips. Mix paprika, aubergine and zucchini each with approx. 1⁄3 of the garlic marinade. Cover and leave to soak for approx. 2 hours.