Marinated summer veg antipasti

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


  • 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


  • 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.


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