Mediterranean Vegetables Antipasti Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my mediterranean vegetables antipasti recipe.
In winter and summer, I love vegetables.
I particularly like the aromatic Mediterranean grill or oven vegetables.
When I have guests, I would like to make EVERYONE happy.
All guests should be delighted with my finger food and the vegetarian and vegan tastes should also come to a tasty snack and not go out empty.
The great thing is, these Mediterranean vegetable appetizers love ALL.
So let me invite you to get to know the uncomplicated and quick preparation for my roasted vegetable snacks and simply imitate me.
Table of Contents
1. Recipe Mediterranean Vegetables
Here now my guide with Photos…
Have fun trying and tasting.
Mediterranean Vegetables Antipasti
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare anipasti vegetables.
|1||pc||red bell pepper|
|1||pc||yellow bell pepper|
|6||pc||small to medium-sized mushrooms|
|6||pc||small vine tomatoes|
|2||pc||cloves of garlic|
|1||pinch||Salt (rock salt or Himalayan salt or sea salt)|
|some||Pepper (freshly ground from the pepper mill)|
|some||Mediterranean herbs (rosmary, thyme, basil)|
|8-12||slices||Baguette or Ciabatta (or other small bread roasted)|
|1||pc||clove of garlic|
Preheat the oven to 220°C.
Clean the vegetables and cut into a suitable size.
It should be able to cook in the oven evenly/simultaneously.
On the one hand, the vegetables must be small enough to fit as a crostini topping.
On the other hand, the vegetables should not be too small to burn in the oven.
Leave the garlic cloves whole so that you can fish them out again later after roasting in the oven.
Place the vegetables in a suitable roaster or baking tray.
Season and sprinkle with olive oil in a thin stream.
Bake for about 20 minutes, depending on the size of the vegetables.
Place on a baking tray, if possible on baking paper, baguette or ciabatta slices as thick as a finger.
Sprinkle them lightly with oil or brush them with a brush.
Season lightly with salt and pepper.
Change the arrangement in the oven:
Vegetables out, crostini in.
Toast the bread slices for 8-10 minutes.
Then arrange the vegetables on the bread and serve.
After roasting, rub the bread slices with a fresh clove of garlic. Then cover with the vegetables. If the Mediterranean oven vegetables are still too coarse, simply cut them a little smaller to fit.
Off with the vegan party slices on the plate. Garnish with herbs and serve cold. The guests applaud 😉
2. Nutritional Values
3. Prepare Mediterranean Grilled Vegetables
Now it’s time to clean and cut the vegetables.
Choose some nice vegetables.
Here are some suggestions from me:
- red bell pepper
- red onions or vegetable onions
- green asparagus
- firm tomatoes
- fresh garlic
Let your imagination run wild, but it should be a bit Mediterranean 😉
Important note: Cut the vegetables to size so that they can cook and grill just as well in the oven.Tip from Chef Thomas Sixt
Season your vegetables with great Mediterranean herbs like rosemary, thyme, basil.
Add some salt and freshly ground pepper. You can leave the garlic cloves whole.
4. Grill Mediterranean Vegetables in the Oven
You put your vegetables in the roaster or tray in the oven.
It will now take a while to bake and grill…
In the meantime you can prepare your bread slices.
Cut a baguette, a ciabatta or any other suitable bread.
The slices should not be too large.
It should be a Mediterranean vegetable finger food.
Place the slices on a baking tray and drizzle them with olive oil and season with salt and pepper.
5. Serve Antipasti as a Quick Side Dish or Finger Food….
Your vegetables are now finely cooked and grilled and you can take them out of the oven.
The oven is now free. Also toast your homemade crostini until lightly browned in the oven.
Alternatively, use a skillet or the toaster oven.
Crispy toasted bread simply tastes better!
Now you’re almost there.
Place on a platter or individual plates for a great snack presentation.
Tip: Mix dried tomatoes or olives into the vegetables. This gives an extra taste kick!Tip from Chef Thomas Sixt
6. More Ideas with Vegetables
Comments, Cooking Questions and Answers
Below you can write to me directly.
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