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
Print Recipe
Pin Recipe Instructions
- 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.
- 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).
- 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.
- I had involtini made from pork and turkey in tomato sauce and herb / garlic potatoes.
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