Antipasti with Vegetables

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g zucchini (alternatively also with auberines or bell peppers)
  • 0.5 liter ½ tomato juice
  • 0.25 liter ¼ olive oil
  • 3 large garlic clove (s)
  • 4 bunches basil (small bunches each)
  • salt
Antipasti with Vegetables
Antipasti with Vegetables

Instructions

  1. Wash the courgettes, dry them and cut diagonally into 1/2 cm thick slices (wash other vegetables as well, cut eggplant and / or peppers into large pieces). Put the vegetables on a plate and sprinkle with salt so that they can draw water. The vegetables will cook better later.
  2. In the meantime, prepare a sauce from the tomato juice, 1/8 l olive oil, the pressed garlic, finely chopped basil and a little salt. Stir the whole thing until smooth (if you want, you can add a little more garlic - but not too much so that it doesn`t get too hot).
  3. Then pat the salted vegetables dry and grill them or fry them in a grill pan with the remaining and heated olive oil. If possible, soak the vegetables in the sauce while they are still warm and let them steep until they are eaten.
  4. I had involtini made from pork and turkey in tomato sauce and herb / garlic potatoes.

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