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Antipasti spread

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Ingredients for 5 servings:

  • 1 eggplant(s)
  • 1 zucchini
  • 1 bell pepper(s), red or yellow
  • 2 garlic cloves
  • 2 tbsp, heaped olives, pitted
  • 2 tbsp, leveled olive oil
  • 2 tbsp, heaped tomato paste
  • 1 tsp, leveled herbs, Italian or optionally thyme, sage, rosemary, oregano
  • 1 pinch(s) of salt and pepper
  • 1 dashes vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Cut the eggplant, zucchini, and bell pepper into 1 cm pieces and sauté in a saucepan with a little water until soft. Once cooled, place the vegetables in a blender or a blender bowl. Add the garlic cloves and olives and chop everything to taste. Season to taste and serve with the remaining ingredients and seasonings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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