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Antipasti vegetables

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Ingredients for 1 servings:

  • 1 kg vegetables
  • basil
  • oregano
  • salt and pepper
  • Oil (olive oil), cold squeezed

Instructions

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

Antipasti vegetables enhance any buffet or beautiful appetizer platter and taste delicious! Vegetables such as cauliflower and Romanesco florets, eggplant, zucchini, mushrooms, pearl onions, shallots, garlic, carrots, and celery are suitable. Clean and wash the vegetables, then cut into pieces. Vegetables that soften more quickly should be cut into larger pieces than those that take longer. Sauté everything together in a little oil, season with salt, pepper, and perhaps a little garlic. Layer the vegetables and spices in screw-top jars and cover completely with oil. Twist the jars tightly to seal and store in a cool place.

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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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