John Myers
Antipasti Verdura
The perfect antipasti verdura recipe with a picture and simple step-by-step instructions.
- 2 Red pepper
- 2 Zucchini
- 1 Aubergine
- 200 g Mushrooms
- 1 Shallot
- 1 Lemon
- 0,5 teaspoon Chopped rosemary
- 0,5 teaspoon Chopped thyme
- 6 Stalk Basil
- 1 Clove of garlic
- 2 tablespoon Red wine vinegar
- 2 tablespoon Dark balsamic vinegar
- 2 tablespoon Olive oil
- 2 Bay leaves
- Salt
- Pepper
- Preheat the oven to 200 ° C (fan oven to 180 ° C). Wash, quarter and core the peppers and remove the skin with a vegetable peeler. Wash the zucchini and aubergine and cut into slices. Wash the mushrooms and cut in half. Put all the vegetables in a baking dish and season with salt, pepper, rosemary and thyme. Bake in the middle of the oven for 25 minutes.
- Peel and finely dice the shallot. Rub the lemon peel and then squeeze the lemon. Press the garlic and mix with the shallot cubes, the red wine and balsamic vinegar, the lemon juice and 1/4 teaspoon of the grated peel, the bay leaves and the oil to form a marinade. Season with salt and pepper. Be careful with the lemon! It is better to season several times, otherwise it will be too sour!
- After the 25 minutes, take the vegetables out of the oven and pour the marinade over them. Let the antipasti stand for 4 hours.
- Remove the bay leaves and season with salt and pepper. Wash the basil and serve the antipasti garnished with basil.
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