Antipasti plate

For 4 people
  • 1 red, yellow and green peppers
  • 12 EL Olive oil
  • 3 EL lemon juice
  • Salt
  • black pepper
  • 2 (approx. 300 g) Zucchini
  • 1 Garlic clove
  • 2 (approx. 400 g) Aubergines
  • 1 red pepper
  • 3 Sprigs of thyme
  • 350 g carrots
  • 30 g pine nuts
  • 500 g mushrooms
45 minutes
light
1.
Wash the peppers, cut eighths, remove the seeds. Place the pulp on a baking sheet. Grill under the grill for about 10 minutes until the skin turns black and blisters. Remove and cover with a damp cloth until the pods have cooled. Then peel off the skin. Drizzle the pepper strips with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. WithSeason salt and pepper and let steep for at least 1 hour.
2.
Wash the zucchini, cut into approx. 1 cm thin slices. Peel garlic and chop finely. Heat 2 tablespoons of olive oil in a pan and fry the zucchini in it for about 2 minutes on each side. Add the garlic and roast. Season with salt and pepper. Remove and let cool down
3.
Wash the aubergines and cut into approx. 1 cm thin slices. Fry in a lightly greased grill pan for about 3 minutes on each side. Season with salt and pepper. Halve the pepper lengthways, remove the stone and cut the pulp into fine strips. Roughly pluck the thyme. Place the aubergine slices with 4 tablespoons of olive oil, pepper strips and thyme
4.
Peel the carrots and cut into slices approx. 1/2 cm thin. Heat 2 tablespoons of olive oil in a pan and fry the carrots in it for about 5 minutes. Roast pine nuts after 3 minutes. Season with salt, 2 tablespoons of lemon juice and pepper. Clean the mushrooms and fry them in a hot pan with the remaining olive oil for about 5 minutes. Season with salt and pepper
1 person approx:
  • 410 kcal
  • 1720 kJ
  • 10 g protein
  • 35 g fat
  • 13 g carbohydrates

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