Roasted Aubergine and Zucchini Antipasti
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 1 zucchini
  • 1 aubergine
  • 1 bell pepper
  • 1 lemon
  • 4 tbsp olive oil
  • 2-3 cloves of garlic
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • salt, pepper
  1. Slice zucchini and aubergine into 1 cm rounds, cut bell pepper into 4-6 pieces and place them in a single layer on a baking tray (I used two trays). Roast them at 180ÂșC for about 30 minutes or until slightly browned.
  2. Meanwhile in a bowl mix together olive oil, lemon juice, crushed garlic and spices. Add roasted veggies and stir until every piece is well covered.
  3. Let mixture marinade at room temperature for at least 2 hour. You can also marinade up to a week in the fridge: place in a jar, then fill up with olive oil. Enjoy!
Recipe by Green Evi at