Marinated summer veg antipasti

The best antipasti recipes use a colorful mix of summer veg. This easy one is an easy sharing plate of aubergines (eggplants), peppers, courgette (zucchini) and mushrooms. Serve with crusty bread to mop up the juices

Ingredients

• Aubergines  (eggplants) 2, sliced lengthways

• courgettes (zucchini)  4, sliced lengthways

• yellow pepper 1, cut into quarters

• button chestnut mushrooms 250g

• red wine vinegar 2 tbsp

• oregano 2 tsp of leaves

Method

• Step 1

Heat a griddle pan to high. Brush the aubergines with a generous amount of olive oil and season, then griddle until completely softened and grill-marked. As each slice is done, lay it in a wide shallow bowl and keep the bowl covered with cling film. This will help steam and soften the veg even more.

• Step 2

Once all the aubergine is done, cook the courgettes and peppers in the same way and add them to the bowl, covering each time with cling film.

• Step 3

Fry the mushrooms in a normal frying pan with some seasoning until golden then add to the bowl. Sprinkle over the red wine vinegar then re-cover with cling film and leave for an hour to sit. Arrange on a plate, spoon over the juices and add a little oregano to finish.