Marinated summer veg antipasti
The best antipasti recipes use a colorful mix of summer veg. This easy one is an easy sharing plate of aubergines (eggplants), peppers, courgette (zucchini) and mushrooms. Serve with crusty bread to mop up the juices
- Aubergines (eggplants) 2, sliced lengthways
- courgettes (zucchini) 4, sliced lengthways
- yellow pepper 1, cut into quarters
- button chestnut mushrooms 250g
- red wine vinegar 2 tbsp
- oregano 2 tsp of leaves
- Step 1
Heat a griddle pan to high. Brush the aubergines with a generous amount of olive oil and season, then griddle until completely softened and grill-marked. As each slice is done, lay it in a wide shallow bowl and keep the bowl covered with cling film. This will help steam and soften the veg even more.
- Step 2
Once all the aubergine is done, cook the courgettes and peppers in the same way and add them to the bowl, covering each time with cling film.
- Step 3
Fry the mushrooms in a normal frying pan with some seasoning until golden then add to the bowl. Sprinkle over the red wine vinegar then re-cover with cling film and leave for an hour to sit. Arrange on a plate, spoon over the juices and add a little oregano to finish.