Summer vegetable antipasti
Antipasti is a tasty, healthy summer vegetable dish. The composition of vegetables can be changed according to your taste.
Ingredients
Servings 4- eggplant 400 g
- zucchini 400 g
- tomatoes (preferably fleshy) - 4 pcs.
- Bulgarian pepper 2 pcs.
- onion 1 pc.
- head of garlic 1 pc.
- seasoning "Italian herbs" 1-2 tsp
- salt to taste
- cayenne pepper optional
- juice of half a lemon
- olive oil
Cooking
Step 1
Wash the eggplant, cut into rings or half rings, 2 cm thick, salt, leave for 15 minutes, then rinse with water and dry with a napkin. Grease the pan with olive oil, lightly fry (bake).
Step 2
Wash the zucchini, cut into rings, 1.5-2 cm thick, dry with a napkin, also fry in a pan.
Step 3
Cut the pepper into strips or large half rings, cut the tomatoes and onions into large rings. Arrange zucchini, peppers, eggplant, and tomatoes in rows in a baking dish.
Step 4
Place garlic cloves and onion rings on top. Sprinkle with seasonings and drizzle with olive oil (2 tablespoons).
Step 5
We cover the form with foil, put in a preheated oven, up to 200 ° C, for 10 minutes.
Step 6
We take out, remove the foil, salt, sprinkle with lemon juice (balsamic lovers can replace lemon juice with them. And again put in the oven for 10-15 minutes (focus on your oven).
Step 7
Enjoy your meal!