Antipasto di verdure
Ingredients:
2 peppers, 1 red, 1 green
2 eggplants
2 zucchinis
2 tomatoes
2 carrots
1 clove of garlic, very finely chopped
1 bunch of parsley, finely chopped
White Cider vinegar
1 cup olive oil
Salt and pepper
1 tablespoon oregano
Method:
Roast peppers in a hot oven until the skin has blackened.
As soon as they come out of the oven put the peppers in a plastic bag for 10 minutes.
When they are cool enough to handle, the skin will peel off easily.
If there is a lot of black specks left, wash your hands and then wipe the peppers with a damp cloth.
Split open the whole pepper and remove the ribs and seed.
Cut peppers into strips lengthways.
Wash eggplants and slice lengthways.
Sprinkle with salt and grill on both sides until light golden brown.
Wash zucchinis and slice lengthways.
Sprinkle with salt and grill on both sides, until light golden brown.
Quarter the tomatoes.
Boil carrots in salted water for about 7 minutes, until cooked, but not too soft.
Mix garlic and parsley together.
Mix olive oil, salt, pepper and oregano together.
Arrange all the vegetables on a large serving platter and sprinkle some of the white cider vinegar,
then combined garlic and parsley mixture and spoon the olive oil mixture, on top of all the vegetables.
