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Super Easy Grilled Vegetable Antipasti

Kick off a classic Italian meal with these gorgeous grilled veggies. Serve with fresh focaccia, olives and cured meats for an impressive spread


30 Minutes + Marinating | Serves 4-6 | Easy

This recipe is gluten-free according to industry standards



Ingredients

 
  • green, red and yellow peppers 1 of each, deseeded and cut into quarters

  • courgettes 3 medium, cut on the diagonal into 1cm slices

  • aubergines 2 medium, cut lengthways into ½cm slices

  • garlic 3 whole cloves, bashed

  • thyme a few sprigs

  • olive oil

  • sherry vinegar


Method

 
  • STEP 1 Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.

  • STEP 2 Heat a large griddle pan over medium/high heat. Griddle the pepper slices in batches until soft and grill-marked. As each batch is done drop them into 1 of the bowls and cover – the residual heat and steam will soften the peppers further.

  • STEP 3 Repeat this process with the courgettes and aubergines, making sure all of the vegs is tender before dropping into the other 2 bowls (this is particularly important for the aubergines as they will be spongy if not fully cooked.

  • STEP 4 Once all the veg is cooked, add some garlic, thyme and a splash of sherry vinegar, along with another 2 tbsp oil, to each bowl. Leave at room temperature for at least 1 hour to marinate if you are eating that day. Otherwise, chill for up to 3 days in the fridge. Allow to come to room temperature before serving.


Get Your Ingredients

 

Order Authentic Italian Extra Virgin Olive Oil with us ON THIS LINK to cook your very own meal in the comfort of your very home. Contact us at italicswineclub@indiaitaly.com or call +91 9811392313 for more information.


By placing an order through this email, you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!


 


Courtesy: Olivemagazine, Janine Ratcliffe

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