Mixed antipasti

Ingredients for 4 servings:

• 1 large red onion
• 6 bell peppers
• 4 garlic cloves
• 100 g cherry tomatoes
• 100 g dried tomatoes
• 200 g sheep’s cheese
• 200 g olives, green, black
• 200 ml olive oil
• 200 g arugula
• 2 tbsp pesto, red
• Balsamic vinegar
• Herbs, Italian
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat oven to 160°C fan/convection oven. Clean, wash, and slice the bell peppers. Toss the bell peppers with olive oil in a baking dish and sprinkle with sea salt and pepper. Place in the oven and cook for about 20 minutes. Let cool briefly. Finely chop the garlic. Thinly slice the onion. Chop the sun-dried tomatoes. Wash and halve the cherry tomatoes. Halve the olives, add the Italian herbs, and pesto, and mix well. Finally, dice the feta cheese and add it with the arugula. Season again with salt and pepper. Finally, drizzle with balsamic vinegar. Homemade ciabatta goes well with this.