Roasted summer vegetables in extra-virgin olive oil are perfect served with Parma ham, salami, jarred artichoke hearts and olives for an easy sharing platter.
263kcals, 21.8g fat (3.2g saturated), 18.5g carbs (6.1g sugars), 3.7g protein, 7.1g fibre, 0.056g sodium
|2 courgettes, sliced into 1cm rounds|
|1 aubergine, sliced into 1cm rounds|
|1 red and 1 yellow pepper, deseeded and sliced|
|6 tbsp extra-virgin olive oil|
|½ tsp dried oregano|
|Salt and black pepper|
|Juice of 1 lemon|
|3 garlic cloves, crushed|
|½ tbsp fresh thyme leaves|
|Jarred artichoke hearts|
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7.
2 Place the courgettes, aubergine and peppers in a single layer over two large baking trays. Drizzle with two tablespoons of the extra-virgin olive oil and season with the oregano and some salt and black pepper. Roast for 15-20 minutes or until slightly browned.
3 In a bowl, mix the remaining olive oil together with the lemon juice, garlic and thyme.
4 Add the roasted vegetables and stir to coat everything well.
5 Cover and allow to marinade at room temperature for at least two hours.
6 Serve the roasted vegetable antipasti with Parma ham, salami, jarred artichoke hearts and mixed olives for an easy sharing platter.