Make your own Italian antipasti

Ingredients:

For the marinade:

• 250 ml olive oil
• 4 cloves of garlic
• 4 tbsp Italian herbs
• 1 tbsp salt
• 2 tbsp dark balsamic vinegar

As a vegetable:

• 5 peppers (colored)
• 4 courgettes
• 2 eggplants
• 500 g mushrooms

Additional:

• Fresh sprigs of thyme and rosemary (optional)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the marinade: Combine olive oil, garlic, Italian herbs, salt, and balsamic vinegar in a small bowl. Mash or puree the garlic.
2. Prepare vegetables: Wash peppers, courgettes, eggplants, and mushrooms. Cut peppers into strips and the others into slices.
3. Marinate vegetables: In a large bowl, toss the vegetables with the marinade until evenly coated.
4. Arrange on trays: Spread the marinated vegetables on 2-3 baking sheets.
5. Add herbs: Sprinkle fresh sprigs of thyme and rosemary on top (optional).
6. Bake: Bake in a preheated oven at 180°C (356°F) for 10 minutes.
7. Finish cooking: Turn off the oven and let the vegetables cook on the trays for another hour, or until tender.
8. Serve: Remove from the oven and let cool. Sprinkle with Parmesan cheese before serving.

Tips:

• For a smoky flavor, grill the vegetables instead of baking them.
• Experiment with different types of peppers or add other vegetables like zucchini or cherry tomatoes.
• Drizzle a balsamic glaze over the finished antipasti for a touch of sweetness.

Enjoy your delicious and flavorful vegetable antipasti!