John Myers
Grilled and Pickled Antipasti Peppers, Zucchini and Aubergines
The perfect grilled and pickled antipasti peppers, zucchini and aubergines recipe with a picture and simple step-by-step instructions.
- 2 piece Eggplant fresh
- 3 piece Zucchini fresh
- 4 piece Paprika
- 3 piece Hot peppers
- 5 Branches Olive branch
- 1 bunch Fresh smooth parsley
- 6 leaves Basil
- Sea salt from the mill
- 100 ml Bianco balsamic vinegar
- 200 ml Extra virgin olive oil
- 2 Toes Garlic
- Clean the zucchini and eggplant, cut into slices, add salt and leave to stand for 30 minutes with cling film. Quarter the peppers, cut out the core and the white ribs, place them on a baking sheet lined with aluminum foil and bake in the oven for about 25-30 minutes, until the skin turns a little dark and starts to blister.
- Remove the baked peppers from the oven and immediately cover with a damp kitchen towel. Now peel off the skin of the pepper with a knife.
- Dab the zucchini and aubergines with Zewa. Rub zucchini slices with peeled garlic, preheat the contact grill and place everything on the contact grill until it gets color.
- Make a marinade from the olive oil, balsamic vinegar and a finely chopped pepperoni as well as a 1/2 bunch of finely chopped parsley and 2 sprigs of olive herbs.
- Now brush a baking dish with the marinade and layer the peppers, aubergines and zucchini alternately. Brush each layer with marinade with a few needles of olive herb, pepperoni rings and parsley leaves. When all the ingredients are used up, cover the bowl with cling film and marinate in a cold place for about 12 hours.
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