Vegetable Antipasti from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 small zucchini
- 2 beefsteak tomatoes or tomatoes
- 2 red pepper (s)
- 2 bell peppers, yellow
- 1 tuber fennel, large
- 1 onion (s)
For the sauce:
- 2 tablespoon lemon juice
- 4 tablespoon olive oil, good
- 2 cloves garlic
- salt and pepper
- Herbs Provence dried (or a mixture fresh)
Print Recipe
Pin Recipe Instructions
- Clean and wash all vegetables one after the other and cut into bite-sized slices or pieces. Layer one behind the other nicely in rows in a refractory tin. Salt and pepper well.
- Stir together the sauce ingredients and season to taste, (do vary with other herbs, chilli, seasoning oil ) and pour over the layered vegetables.
- Bake in the oven preheated to 180 ° for approx. 40 - 45 minutes.
- Serve with fresh bread.
- Also a nice accompaniment to grilled dishes or pan-fried foods. Can be served cold or warm.
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