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Receta Marinated Roasted Vegetable Antipasto

Name: Marinated Roasted Vegetable Antipasto
Ingredients: 1 med Eggplant trimmed, and cut lengthwise into 1/4" thick slices; 2 x Zucchini cut lengthwise into 1/4" thick slices; 1 x Red bell pepper roasted, and cut into wide strips; 1 x Yellow bell pepper roasted, and cut into wide strips; 1 sm Fennel bulb cut lengthwise into 1/8" thick slices; 6 lrg Garlic cloves sliced thin; 2/3 c. Diced pitted black olives; 1/3 c. Chopped fresh herbs (parsley, basil, oregano, thyme); 1/4 c. White wine vinegar Salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil to taste

de Global Cookbook

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Ingredientes

1 med Eggplant trimmed, and cut lengthwise into 1/4" thick slices
2 x Zucchini cut lengthwise into 1/4" thick slices
1 x Red bell pepper roasted, and cut into wide strips
1 x Yellow bell pepper roasted, and cut into wide strips
1 sm Fennel bulb cut lengthwise into 1/8" thick slices
6 lrg Garlic cloves sliced thin
2/3 c. Diced pitted black olives
1/3 c. Chopped fresh herbs (parsley, basil, oregano, thyme)
1/4 c. White wine vinegar Salt to taste Freshly-grnd black pepper to taste Extra-virgin extra virgin olive oil to taste

Direcciones

Preheat oven to 500 degrees.
Arrange vegetables on a baking sheet and brush both sides. Season with salt and pepper. Place in oven and roast for 7 to 8 min on each side, or possibly till golden.
When vegetables are cold sufficient to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some extra virgin olive oil, and add in some of the garlic. Add in some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let refrigerateat least 4 hrs or possibly overnight.