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MARINATED VEGETABLE ANTIPASTO
This
colorful selection of fresh vegetables and
herbs makes a great appetizer when served
with fresh crusty bread.
FOR
THE PEPPERS
3 red bell peppers
3 yellow bell peppers
4 garlic cloves, sliced
Handful of fresh basil
1/2 cup olive oil
Salt and freshly ground black pepper
FOR
THE MUSHROOMS
1 pound portobello mushrooms, thickly sliced
1/4 cup olive oil
1 large garlic clove, crushed
1 tablespoon chopped fresh rosemary
1 cup dry white wine
Fresh rosemary sprigs, to garnish
FOR
THE OLIVES
1 dried red chile, crushed
Grated zest of 1 lemon
1/2 cup olive oil
8 ounces (1 1/3 cups) Italian black olives
2 tablespoons chopped fresh flat-leaf parsley
Basil leaves, to garnish
1 lemon wedge, to serve
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Place
the peppers under a hot broiler. Cook until they
are black and blistered all over. Remove from
the heat and place in a large plastic bag to cool.
When
the peppers are cool, remove their skins, halve
the flesh and remove the seeds. Cut into strips
lengthwise and place them in a bowl with the sliced
garlic and basil leaves. Season, then cover with
oil and marinate for 3-4 hours, tossing occasionally.
Garnish with basil leaves.
Place
the mushrooms in a bowl. Heat the oil in a pan
and add the garlic, rosemary and wine. Bring to
a boil, then simmer for 3 minutes. Season. Pour
over the mushrooms.
Mix
well and let cool, stirring occasionally. Cover
and marinate overnight. Serve at room temperature,
garnished with rosemary sprigs.
Place
the chile and lemon zest in a small pan with the
oil. Heat gently for about 3 minutes. Add the
olives and heat for 1 minutes more. Pour the olive
mixture into a bowl and let cool. Marinate overnight.
Before serving, sprinkle with parsley and garnish
with basil leaves. Serve with the lemon wedge.
Serves
4.
[Best-Ever
Vegetarian, Linda Fraser]
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