Antipasti

Ingredients for 4 servings:

• 3 large red bell peppers
• 40 g toast bread
• 2 tsp vinegar (white wine vinegar)
• lemon juice
• 1 garlic clove(s)
• 1 bunch of parsley
• 25 g green olives without stones
• 10 tbsp olive oil
• 3 small zucchini
• 1 eggplant(s)
• Balsamic vinegar, good quality
• 3 tbsp basil, finely chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mixed starters

Quarter and deseed the peppers. Bake skin-side up on a rack in the oven at 220°C for about 20-25 minutes, until the skin blisters. Remove, place a wet kitchen towel over the peppers, let cool slightly, and then peel them. Dice the bread, drizzle with vinegar and 1 tablespoon of lemon juice. Peel the garlic, rinse the parsley leaves, and pat dry. Puree everything in a blender with the olives and 1 tablespoon of olive oil, season with salt and pepper. Brush the pepper quarters with the paste and roll them up. Wash the eggplant and zucchini, slice the eggplant crosswise and the zucchini lengthwise. Fry the slices in batches in a pan in 1-2 tablespoons of olive oil until browned on both sides. Season with salt, pepper, balsamic vinegar, and basil. Arrange everything on plates and serve with baguette.