Antipasti Salad
Antipasti Salad
Antipasti salad using mostly fresh produce.
Requirements
Ingridients
| Item | Amount |
|---|---|
| Aubergine | 1 |
| Zucchini | 2 cloves |
| Bell peppers (red, yellow or orange) | 2 |
| Fennel | 1 |
| Tomatoes, dried and in oil | 150g |
| Rosemary | 2 sprigs |
| Garlic | 2 cloves |
| Olive oil | 2 Tbsp, additional for roasting |
| Balsamic vinegar | 2 Tbsp |
| Salt | to taste |
| Pepper | to taste |
Recipe
- Cube the aubergine and roast it in a pan with olive oil until tender and brown.
- Slice the zucchini into 5mm thick pieces. Roast in a pan with olive oil until tender and brown.
- Slice the bell pepper into square pieces of 2cm in length. Preheat the pan without oil until ripping hot. Put in the bell pepper pieces and stir every 20s. Do this until a third of the pieces have developed small but noticable charred black spots. If you do not have an uncoated iron or steel pan fry the bell peppers with olive oil for 5 minutes instead.
- Slice the fennel length wise into 2mm thick pieces. Roast in a pan until fragrant and sligthly browned.
- Chop the rosmary leaves and garlic into small pieces.
- Mix the rosemary, garlic, olive oil and balsamic vinegar. Season to taste with salt and pepper.
- Mix your vegetables with the sauce and enjoy.
Tip: If you plan on eating the salad later store the sauce and vegetables seperatly and mix them right before eating.