Roasted vegetable appetizer: the sooner you do it, the better

Roasted vegetable appetizer: versatile recipe, ideal as a salad or appetizer – to be prepared up to 3 days before consumption

Delicious appetizer of roasted vegetables (courgettes, aubergines, peppers and cherry tomatoes), with fresh herbs, perfect to serve with bread or toast.

Recipe for 4 people.

Classic (no restrictions), Vegan, Vegetarian

Preparation: 01:15 + cooling time

Interval: 00:50

TOOLS

1 cutting board(s), 1 baking tray(s), 1 bowl(s), 1 spatula(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the vegetable appetizer:

– 1 medium aubergine(s), cut into strips

– 1 unit of medium courgette, cut into strips

– 1 unit of yellow pepper, without seeds, cut into strips

– 1 unit of seedless red pepper, cut into strips

– 1 piece(s) of sliced ​​red onion

– 12 cherry tomatoes, cut in half

– 4 crushed garlic cloves

– 1/2 cup(s) of extra virgin olive oil

– 4 teaspoons of brown sugar (to balance the acidity)

– dried aromatic herbs to taste (e.g. oregano, thyme or rosemary)

– salt to taste

– pepper to taste

– basil to taste (twigs for roasting and chopped leaves to finish)

– fresh rosemary to taste (sprigs)

– lemon to taste (drops)

– 2 dessert spoons of balsamic vinegar

– green olives pitted to taste, sliced

Ingredients for finishing and decorating:

– basil to taste (leaves) or chopped parsley (optional)

– extra virgin olive oil to taste (drizzle)

PREPARATION:

Preparing the Vegetables:

1. Wash all the vegetables well.
2. Cut the aubergines into 0.5 cm slices and soak them in salted water for 15 minutes to eliminate the bitterness.
3. Preheat the oven to 200°C.
4. Cut the courgettes into 0.5 cm thick slices and then into 0.5 cm thick strips.
5. Cut them in half, remove the seeds and slice the red and yellow peppers into thin strips 0.5 cm thick and 4 cm long.
6. Cut the red onion into thin slices and the cherry tomatoes in half.
7. Crush the garlic clove. Wash the aromatic herbs well, separating some sprigs.
8. Rinse well, drain and dry the aubergines.

PREPARATION:

ROASTED VEGETABLE STARTERS:

1. In a bowl mix all the vegetables: aubergines, courgettes, peppers, onion, cherry tomatoes, crushed garlic cloves.
2. Season with olive oil, salt, black pepper, dried herbs, brown sugar, lemon drops, balsamic vinegar. Mix well so that all the vegetables are well coated with the seasonings.
3. Place the basil and rosemary sprigs on top.

Roasting Vegetables:

1. Place in the preheated oven and cook for about 50 minutes, stirring every 20 minutes so that all the vegetables cook and brown evenly.
2. Remove the vegetables from the oven when they are wilted and caramelised.
3. Discard the herb sprigs.
4. Leave to cool a little and add a few basil leaves or chopped parsley and mix well.
5. Store in the refrigerator for at least 1 hour before serving.

FINALIZATION AND ASSEMBLY:

1. If you left your roasted vegetable appetizer more than an hour in the fridge, remove it a little earlier.
2. Transfer the cooled roasted vegetables to a platter or bowl.
3. Garnish with fresh basil leaves and sliced ​​green olives.
4. Finish with a drizzle of good quality extra virgin olive oil.
5. Serve with toast or bread of your choice (optional).
6. Store in an airtight container in the refrigerator for up to 3 days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.