Make classic Italian antipasti, well feel like it? This dish is simply brilliant and super versatile. Satisfying, aromatic and rich in valuable fiber and phytochemicals. Vegan, gluten free and high in fiber.
Heat oven to 200 °C convection (220 °C upper-lower heat).
FOR THE ANTIPASTI Place zucchini and peppers in a large baking dish. Add olive oil, mushrooms, lemon juice and salt and mix until everything is well combined. Spread garlic cloves on top. Add rosemary and thyme sprigs and place in the oven. Roast for 20 minutes, then turn off the oven and let the vegetables stew in the closed oven for another 60 minutes. NOTE: With this method, the antipasti becomes really nice and soft, develops its roasted flavors, but does not burn.
250 g Zucchini, 310 g Paprika, 80 g Red onion, 200 g Mushrooms, 1 tbspn Olive oil, 1 tbspn Lemon juice, ½ tbspn Salt, 4 Garlic cloves, Fresh rosemary and thyme sprigs
Enjoy plain or serve with your choice of side dish. Tastes very good with fresh sourdough bread or as a pasta topping.
Store leftovers in an airtight container in the refrigerator for up to 5 days.