Gemüse Antipasti vom Grill mit Olivenöl

Gemüse Antipasti vom Grill mit Olivenöl

Especially now in the barbecue season, our olive oil from Istria is constantly in use. Recently my mom asked me to prepare the delicious vegetable antipasti for our barbecue in the garden. It's a good thing we had everything we needed with us.

Ingredients for the vegetable antipasti with olive oil (6 people):

  • 6 large peppers (red and yellow)
  • 2 large zucchini (We were lucky that some had just ripened in the garden ;-) )
  • 500g mushrooms
  • Garlic
  • 2 lemons
  • Olive oil (We used the Olive oil Brist Oleum 1L)
  • 1 or 2 aubergines (If you want, you can also add aubergines. Unfortunately, we didn't have any with.)
  • Salt & pepper

Preparing the vegetable antipasti with olive oil:

The preparation is quite simple and especially practical if a grill is within reach. Simply put all the ingredients on the grill and wait until they are done. I prefer to put whole peppers and garlic (with the skin on) on the grill first. Meanwhile, I cut the zucchini into 0.5 - 1 cm thick slices and quarter the mushrooms. If you want to use aubergines, you should also cut them into slices about 1 cm thick. Now it's all up to the griller. Now we come to the marinade - the heart of the dish. Since the grilled vegetables are marinated in the marinade and the oil and aromas are absorbed, it is all the more important to season the marinade well. Olive oil can be used generously here. If you have aubergines in your antipasti, you should use a little more oil, as the aubergines absorb liquids well. After I have filled my bowl with plenty of oil, I squeeze the juice of 1 1/2 lemons and add it. Salt generously and add herbs and pepper to taste. If the marinade has passed the taste test, the hot vegetable pieces can now be mixed into the marinade. With the peppers, however, I take the time to remove the peel and seeds and just cut the juicy flesh into thin strips. The garlic should now also be soft and juicy. I crush this with a fork and add it to the antipasti. Once all the ingredients are mixed, the antipasti should now cool down. During this time, the vegetables absorb the delicious sauce and acquire an intensely fresh and grassy taste of the lemon and olive oil. This makes this dish very suitable for the next day ;-)

MASINO wishes you a good appetite / Bon Appetit / Dobar Tek

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