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Vegetable Antipasti

 
Vegetable Antipasti

Total: 35 mins Ι Active: 20 mins

Nutritional Value / Person: 

Calories: 161 kcal
Fat: 15g
Carbohydrates: 3g
Protein: 2g

  • Gluten Free
  • Vegan

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Vegetable Antipasti

 

Total: 35 mins Ι Active: 20 mins

Nutritional Value / Person: 

Calories: 161 kcal
Fat: 15g
Carbohydrates: 3g
Protein: 2g

Vegetable Antipasti

You love Italian food? You keep praising yourself for your strong ties to the Italian culture but you in fact never made vegetable antipasti yourself? Well here you go, read how easy it is and go make them yourself. You will love them and have them for starters every week.

Sarah Hofmann

Sarah Hofmann

Nacionalidad: Chinese-American
Profesión: Chef and TV show presenter
Favorite Dish: Whole steamed fish
Awards: James Beard Foundation Award for Who’s Who of Food and Beverage in America

Total Time

35 minutes

Active Time

20 minutes

Yield

8 portions

Calories / Portion

161 kcal

Ingredients
  • 1 dl olive oil
  • 1 lemon
    (use zest and lemon juice)
  • A little pepper
  • 1 spring onion including green part
    cut green part into rings and halve the white part and set aside
  • 1 aubergine
    cut lengthwise into approx. 5mm slices
  • 1 red pepper cut into 8 slices
  • 1 Courgette
    Cut lengthwise into 5mm slices
  • 1 yellow pepper cut into 8 slices
  • 2 big mushrooms
    Cut lengthwise into 1cm slices
  • 2tbsp olive oil
How To
  • 1
    For the marinade:
    In a wide baking dish, mix the oil and all other ingredients up until and including the salt. Add the green parts of the spring onions, mix and set aside.
  • 2
    To grill:
    Mix the aubergine and all other ingredients with the white part of the spring onions. Then put the veggies on a tray and grill for approx. 7 mins on each side in a 200 degrees preheated oven. Add the marinade and marinate the vegetable antipasti until it is ready.

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