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Roasted Aubergine and Zucchini Antipasti


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4.8 from 4 reviews

  • Total Time: 40 mins
  • Yield: 1 jar 1x

Ingredients

Scale
  • 1 zucchini
  • 1 aubergine
  • 1 bell pepper
  • 1 lemon
  • 4 tbsp olive oil
  • 23 cloves of garlic
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • salt, pepper


Instructions

  1. Slice zucchini and aubergine into 1 cm thick 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 180ºC 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 marinate at room temperature for at least 2 hours. You can also marinate up to a week in the fridge: place in a jar, then fill up with olive oil. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Appetizer