Antipasto

by Jo

 

 

A colourful antipasto plate can really be a wow factor. There is plenty of antipasto readily available, including a range of olives, semi dried tomato, capsicum, eggplant and artichokes.

 

Here we've made our own capsicum, eggplant and zucchini antipasto:

 

Capsicum - roast the capsicum whole over a gas flame or barbecue until the skin is blackened. Place in a bowl and cover the bowl with cling wrap until the capsicums are cool enough to handle. Peel the blackened skin from the capsicum (can be messy!) and remove the stalk and core. Chop the capsicum into pieces and place in a container with a little good quality olive oil. Refrigerate until you are ready to use.

 

Eggplant/Zucchini - cut into thick slices and drizzle with a little olive oil and season lightly. Cook on a griddle, barbecue or in a hot oven until softened. Place in a container with a little olive and refrigerate.

 

 

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