Antipasto

2 medium red capsicums
1 medium eggplant
1 medium zucchini
1 can artichoke hearts
4 roma tomatoes
1 tablespoon dried oregano
Salt and pepper

Slice capsicums in half and remove seeds, then cut into 1 cm slices lengthways. Remove top of eggplant, cut eggplant in half, then slice into thin slices lengthways. Prepare zucchini in a similar fashion. Place on a lined tray beneath a griller. Season with salt, pepper, and oregano. Grill until brown.

Drain artichokes, slice in half. Also slice tomatoes in half lengthways, once the ends have been removed. Place artichokes and tomatoes on a lined tray in an oven at 200°C, and bake until well roasted.

Once prepared, arrange all vegetables on a serving platter Serve as an entree or as a side dish. To serve as a protein style antipasto, simply add some sliced meats and cheeses to the platter.

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