Roasted vegetable antipasto plate
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.
Per serving:
263kcals, 21.8g fat (3.2g saturated), 18.5g carbs (6.1g sugars), 3.7g protein, 7.1g fibre, 0.056g sodium
|
Prep: Cook: |
10 minutes 20 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 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 |
| To serve: |
| Parma ham |
| Salami |
| Jarred artichoke hearts |
| Mixed olives |
directions
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.
