in Italy

Vegetable antipasti from the oven

updated

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Ingredients for 4 servings:

  • 2 small zucchini
  • 2 beefsteak tomatoes or Roma tomatoes
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 bulb(s) fennel, large
  • 1 onion(s)
  • 2 tbsp lemon juice
  • 4 tbsp olive oil, good
  • 2 cloves garlic
  • salt and pepper
  • Dried herbs of Provence (or a mixture of fresh ones)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and low-fat preparation than in a pan

Clean and wash all the vegetables one by one, then cut them into bite-sized slices or pieces. Layer them neatly in rows in an ovenproof dish. Season well with salt and pepper. Stir together the sauce ingredients and season to taste (feel free to vary the seasoning; add other herbs, chili, spiced oil, etc.), then pour over the layered vegetables. Bake in an oven preheated to 180°C for about 40-45 minutes. Serve with fresh bread. It also makes a great side dish for grilled dishes or stir-fries. Can be served hot or cold.

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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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