ANTIPASTI OF MEDITERRANEAN VEGETABLES
Antipasti is a simple and tasty appetizer that fits with almost anything that follows it. In this recipe we make use of the Mediterranean vegetables, like aubergine and zucchini. They are grilled, marinated with mint oil, and garnished with grilled bell peppers, basil, parmesan and a good aged balsamic vinaigrette.
4 servings:
2 red bell peppers
2 zucchini
1 aubergine
4 tbsp olive oil
Marinade:
100 mL/3 fl oz olive oil
a handful of mint leaves
salt, pepper
Vinaigrette:
3 tbsp balsamic vinegar
5 tbsp olive oil
salt, pepper
Garnish:
100 g/3 oz quartered cherry tomatoes
parmesan shavings
basil leaves
1. Grill the bell peppers in a hot oven for about 45 minutes. Let them cool down, then peel off the skin and slice them into small bands.
2. While the peppers are in the oven start making the rest. Slice zucchini and aubergine into long slices and grill them in a hot grilling pan with the olive oil, about 1 minute on each side, or until lightly browned and soft. Put them into a tray and pour over the marinade. Let them stand for about 20 minutes.
3. Make the vinaigrette by mixing the balsamic vinegar with olive oil and salt and pepper.
4. Arrange the vegetables on a plate, garnish, and sprinkle with the vinaigrette.