The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Hannah Hochner.

It’s important when pre­par­ing antipasti that you use veg­eta­bles of vary­ing col­ors.

Makes six serv­ings.

3 bell pep­pers of vary­ing col­ors 3 large spicy pep­pers

1 small egg­plant

1 small sweet potato

1 light green zuc­chini

6 slices of pump­kin

3 cloves of gar­lic, crushed

3 bail leaves, chopped Olive oil

Bal­samic vine­gar

Kosher salt

Roast the pep­pers on a grill or over an open flame. Let them cool and then re­move the skin, pith and seeds.

Slice the egg­plant, sweet potato, and zuc­chini and grill pieces with pump­kin on the stove or in oven.

Ar­range the slices on a serv­ing plat­ter. Sprin­kle with gar­lic and basil. Driz­zle with olive oil, bal­samic vine­gar and salt.

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