A lovely summer treat for spontaneous guests!
Antipasti – a light bite on the porch!
Your fridge is full of veggies and your best friend has spontaneously announced herself with a few friends. OMG! What now?
You want to create something extraordinary and flabbergast your friends with a sesual kind of flavor and to do so with veggies exclusively. This calls for a vegetarian and yet extravagant recipe!
This dish is a summer hit! My Mom recently pulled this one off the cuff and I was overwhelmed! You will discover shades of flavors like lemon, balsamico and garlic. Imagine roasted cashews, marinated mushrooms and olives rolled in lemon zest and juice. I was enchanted!
Happy veggie magic!
The next day, I had to try this recipe for my family.
Barely on the table, the dish was empty already and I had indeed prepared a lot!
The veggies for this light bite will be roasted without oil in the oven and then marinated. That way you need less oil than for most antipasti dishes.
You can mix up the ingredients just the way you like it. There are no limits to your imagination!
Antipasti on the porch – the recipe
For 4 people you need:
- 1 red bellpepper
- 1 yellow bell pepper
- 1 eggplant
- 1 zucchino
- About 150g black or green olives to taste
- 2 organic lemons
- 250 g mushrooms
- 50 g cashews
- 2 twigs of rosemary
- 4 cloves of garlic
- 140 g olive oil
- 3 tbsp balsamic vinegar
- Salt, pepper
- 1 small tsp dried chili
- 2 tbsp honey
Preheat the oven to 200 °. Wash the veggies and slice into rounds. Put the zucchini slices, the bell pepper and the eggplant (peel up) on the baking sheet and roast for 10 minutes. Let it cool down.
Heat the olive oil in pan and add the whole twigs of rosemary, the crushed garlic cloves and the chili. Season with salt and pepper and let it sit for about 20 minutes. Add this concoction to the veggies along with the balsamic vinegar and mix well.
Roast the cashews in a teflon pan without oil and sprinkle over the veggies.
Chop the mushrooms, fry in a little oil and add the honey. Deglaze with some olive oil and balsamic vinegar and add to the vegetables.
Wash the organic lemons, grind the zest and squeeze the lemons. Add the zest and the juice to the olives and mix well. Add to the veggies.