Grilled vegetable antipasti
- Janine Ratcliffe
Published: August 3, 2019 at 4:02 PM
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Serves 4-6
Easy
Total time: 30 mins
+ marinating
A star rating of 5 out of 5.1 ratingRate
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Kick off a classic Italian meal with these gorgeous grilled veggies. Serve with fresh focaccia, olives and cured meats for an impressive spread
Gluten free
Vegan
Vegetarian
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Ingredients
Nutrition
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1 of each green, red and yellow peppers
deseeded and cut into quarters
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3 medium courgettes
cut on the diagonal into 1cm slices
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2 medium aubergines
cut lengthways into ½cm slices
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3 whole cloves garlic
bashed
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a few sprigs thyme
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olive oil
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sherry vinegar
Nutrition: per serving
- kcal193
- fat15.6g
- saturates2.3g
- carbs7g
- sugars6.3g
- fibre5.9g
- protein3.2g
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Method
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step 1
Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.
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step 2
Heat a large griddle pan over a 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.
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step 3
Repeat this process with the courgettes and aubergines, making sure all of the veg 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.
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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.
Check out more of our best Italian recipe ideas here...
Authors
Janine RatcliffeFood director
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