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)
Vegetable Antipasti from Oven
Vegetable Antipasti from Oven

Instructions

  1. 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.
  2. Stir together the sauce ingredients and season to taste, (do vary with other herbs, chilli, seasoning oil ) and pour over the layered vegetables.
  3. Bake in the oven preheated to 180 ° for approx. 40 - 45 minutes.
  4. Serve with fresh bread.
  5. Also a nice accompaniment to grilled dishes or pan-fried foods. Can be served cold or warm.

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