Prepare marinated vegetables for antipasti

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An antipasti platter made with marinated vegetables doesn't just look good, it does is also a healthy, tasty starter that is well prepared and tastefully presented leaves. Get instructions on how to make marinated vegetables for your antipasti here.

Zucchini are great for antipasti.
Zucchini are great for antipasti.

What you need:

  • 2 - 3 medium-sized zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 1 green pepper
  • 1 eggplant
  • 1 fennel
  • spring onions
  • olive oil
  • garlic
  • Salt pepper
  • 1 tbsp balsamic vinegar

Antipasti - a recipe for marinated vegetables

  1. Peel the garlic and mash the cloves with the flat side of a knife. If you have a garlic press, you can use it.
  2. Wash and clean what is intended for the antipasti vegetables. Cut the ends of the aubergine and zucchini and cut them into slices about half a centimeter thick. Sprinkle the eggplants with salt and set them aside. Let the salt soak in for about ten minutes.
  3. Remove the fennel green and possibly the outer leaves from the fennel and cut the flesh crosswise into slices. The peppers are cut in half. The stalk and kernel are removed. Then cut the peppers into wide strips. Remove the ends and the outer layer of the spring onions. Cut them in half and wash them thoroughly again.
  4. Thoroughly rinse the salted eggplants and transfer them to a large bowl. Add all of the remaining vegetables as well.
  5. Now drizzle the vegetables with olive oil until they are completely covered, but not floating in the oil. Carefully mix in the fresh garlic, balsamic vinegar, salt and pepper. Let the vegetables stand in the marinade for half an hour to an hour.
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  6. Heat a large non-stick pan that you have lightly brushed with a little oil. Add enough vegetables to the pan until the bottom is covered. roast meat Cook your marinated vegetables over medium heat until they turn a light golden brown color, then toss in the pan.
  7. Fry the remaining marinated vegetables as previously described. Arrange your marinated vegetables on a platter or on a large plate. You can garnish it with small, fresh cocktail tomatoes and fresh basil leaves. Serve The vegetables are still hot.

Alternatively, the vegetable platter can be prepared a day in advance. You get a variety of cold antipasti.

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