Roasted vegetable antipasto plate

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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.