Mediterranean Vegetables Antipasti Recipe

Name: Mediterranean Vegetables Antipasti
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: red bell pepper 1 pc; yellow bell pepper 1 pc; small to medium-sized mushrooms 6 pc; small courgettes 1 pc; small vine tomatoes 6 pc; red onion 1 pc; cloves of garlic 2 pc; oliv oil 3 tbs; Salt 1 pinch; Pepper some; Mediterranean herbs some; Baguette or Ciabatta 8-12 slices; oliv oil 2 tbs; clove of garlic 1 pc; Salt; Pepper

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Author:
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
2. Nutritional Values
3. Prepare Mediterranean Grilled Vegetables
4. Grill Mediterranean Vegetables in the Oven
5. Serve Antipasti as a Quick Side Dish or Finger Food….
6. More Ideas with Vegetables

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.

Servings 4

Calories 433

Total Time 30 Min.

Preparation Time 20 Min.

Cook Time 10 Min.

Simple guide to prepare anipasti vegetables.

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Ingredients

1	pc	red bell pepper
1	pc	yellow bell pepper
6	pc	small to medium-sized mushrooms
1	pc	small courgettes
6	pc	small vine tomatoes
1	pc	red onion
2	pc	cloves of garlic
3	tbs	oliv oil
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)
2	tbs	oliv oil
1	pc	clove of garlic
		Salt
		Pepper

Instruction

Vegetables for ratatouille — Zucchini, red peppers, yellow, green, garlic and thyme.

Provide vegetables

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.

Oven vegetables prepared raw in the Roast Reindl. — Prepared, raw oven-roasted vegetables in a roast beef. Alternatively, the vegetables can be placed on a baking sheet with or without parchment paper.

Prepare vegetables

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.

Prepare herbal oil in a mortar. — Herbal oil during preparation in a mortar.

Prepare crostini

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.

Serve

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 😉