Antipasti

Kick off a classic Italian meal with these gorgeous grilled vegies

Your weekend project

GRILLED VEGETABLE ANTIPASTI

PREP 20 MINS + MARINATING

COOK 30 MINS SERVES 6 AS LIGHT MEAL

1 each of a green, red and yellow capsicum, cut into quarters, deseeded Freshly ground black pepper

3 Tbsp olive oil

3 zucchini, cut on the diagonal into

1cm-thick slices

2 eggplant, cut lengthways into

½cm-thick slices

3 whole cloves garlic, bashed

Few sprigs thyme Sherry vinegar

Half-sized (130g) baguette or glutenfree bread, to serve

1 Preheat large chargrill pan or barbecue grill over medium-high heat. Spray the capsicum with cooking spray. Season with pepper. Place 3 bowls on the bench.

2 Add the capsicum in batches to the grill and cook for 5-6 minutes, turning occasionally, until the capsicums soften and have grill marks on them. As each batch is done place them into one of the bowls and cover with a clean tea towel or a piece of foil (the residual heat and steam with soften the capsicum even further).

3 Repeat process with zucchini and eggplant, making sure all vegies are tender before transferring into 2 other bowls (especially important for eggplant as it will be spongy if not fully cooked).

4 Once all the vegies are cooked, add 1 Tbsp of the oil to each bowl with some of the garlic, thyme and a splash of sherry vineger. Toss to combine. Set aside at room temperature for at least 1 hour to marinate if you are eating that day. Serve with baguette or bread.

Nutrition info

PER SERVE 1300kJ, protein 7g, total fat 20g (sat. fat 3g), carbs 21g, fibre 8g, sodium 120mg • Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb