Antipasti of marinated Vegetables
Pane-Bistecca
Antipasto (plural Antipasti) translates as “before the meal”. It is the typical Italian appetizer that can be made into a feast by adding many ingredients. Antipasto is not only salami, prosciutto and crusty bread, but also cheese, various vegetables, pickles, marinated fish, fruit or even sandwiches (bruschetta) and much more.
Italians know how to make someone “gluschtig” (hungry) and these vegetables are healthy and good. I love the vegetables and it’s not hard to make at all, here’s my way.
Italians know how to make someone “gluschtig” (hungry) and these vegetables are healthy and good. I love the vegetables and it’s not hard to make at all, here’s my way.
Ingredients
Zucchini
Eggplants
Capsicum in different colors
Olive Oil
Salt and Pepper
fresh Rosemary
fresh Thyme
Instructions
1
Step 1
It’s very simple! Cut the eggplants and zucchini into thin slices, put them on a baking tray, season lightly with sea salt and pepper, possibly oregano and drizzle some olive oil over them. Roast everything in the oven at 200 C degrees for about 30 minutes. Leave to cool.
2
Step 2
Cut the peppers into eighths and put them on a baking tray. Roast in the oven at 200 C degrees for about 25-35 minutes until the skin comes off in bubbles. Let cool and then peel off the skin. This helps to digest the capsicum better.
3
Step 3
Arrange all vegetables on a large platter and sprinkle with a little olive oil, sea salt and fresh herbs. Serve with crusty bread.
Notes
A very light dish, perfect for summer!
