Appetizer

Antipasti from Fresh Vegetables

Name: Antipasti from Fresh Vegetables
Total time: 25 min
Yield: 3
Ingredients: 1 Stk Zucchini; 1 Stk Eggplant; 1 Stk Bell pepper; 1 Stk Tomatoes; 200 g Mushrooms; 1 clove Garlic; 100 ml Olive oil; 50 ml Balsamic; 1 bunch Basil; 0.25 tsp Oregano; 0.25 tsp Salt; 0.25 tsp Pepper; 100 g Olives; 125 g Mozzarella; 50 g Sun-dried tomatoes

Prep time

25 min

Portions

Difficulty

Easy

158

kcal

Nutrition · Per portion

Carbs

18.1 g

Protein

5.5 g

Fat

8.2 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 3 portions

Zucchini
1 Stk
Eggplant
1 Stk
Bell pepper
1 Stk
TomatoesOr: Cherry tomatoes
1 Stk
Mushrooms
200 g
Garlic
1 clove
Olive oilOr: sunflower oil, rapeseed oil
100 ml
BalsamicOr: white wine vinegar, apple cider vinegar
50 ml
BasilOr: Parsley
1 bunch
Oregano
¼ tsp
Salt
¼ tsp
Pepper
¼ tsp
Olives
100 g
Mozzarella
125 g
Sun-dried tomatoes
50 g

Method

Step by step

1
Slice eggplant, zucchini and bell pepper.
2
Marinate with olive oil, garlic, salt and pepper.
3
Sear on both sides in a grill pan.
4
Drizzle with balsamic vinegar and herbs.
5
Arrange with mozzarella, olives and sun-dried tomatoes.
6
Serve with bread.

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Appetizer

Antipasti from Fresh Vegetables

For 3 portions

Step by step

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