2-MINUTE MASTERCLASS

Marinated antipasto vegetables

Oil and chargrill sliced mixed capsicum, 2 each sliced zucchini and finger eggplant, 125g button mushrooms 2-4 mins each side. In a jug, whisk together 1 cup olive oil, grated zest 2 lemons, ⅔ cup lemon juice, thyme, parsley and sliced chilli. Season. Combine all vegetables with 3 sliced garlic cloves. Transfer to sterilised jars. Pour marinade over vegetables. Seal well. Chill.