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Le Chaudron recipe

Antipasti italiens marinés

Marinated Italian antipasti

⏱ 30 minServes 6Easy220 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 200 g (7 oz)eggplant, thinly sliced
  • 200 g (7 oz)zucchini, thinly sliced
  • 2red bell peppers, roasted and peeled
  • 200 g (7 oz)sun-dried tomatoes in oil
  • 200 g (7 oz)Taggiasca olives
  • 150 g (5 oz)buffalo mozzarella balls
  • 150 ml (⅔ cup)extra-virgin olive oil
  • 4 clovesgarlic, crushed
  • 1bunch of fresh basil
  • 200 g (7 oz) eggplant, thinly sliced
  • 200 g (7 oz) zucchini, thinly sliced
  • 2 red bell peppers, roasted and peeled
  • 200 g (7 oz) sun-dried tomatoes in oil
  • 200 g (7 oz) Taggiasca olives
  • 150 g (5 oz) buffalo mozzarella balls
  • 150 ml (⅔ cup) extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 1 bunch of fresh basil
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Slice the eggplant and zucchini 5 mm (¼ in) thick on a mandoline.
  2. Grill on a very hot griddle for 2 minutes per side until marked.
  3. Roast the peppers at 220°C (425°F) for 25 minutes, then peel and cut into strips.
  4. Arrange the grilled vegetables and sun-dried tomatoes on a large platter.
  5. Quarter the mozzarella and arrange over the vegetables.
  6. Make the marinade: mix the extra-virgin olive oil with the crushed garlic and finely chopped basil.
  7. Pour the marinade generously over the antipasti and let marinate for 1 hour at room temperature before serving.

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CategoryApéritif