Chef Carmelo Sortino and I are keen to promote some simple vegetarian recipes while we are confined at home and need to stay healthy and inspired in the kitchen. This is a theme that will run through the next series of recipes that I will be posting over the next few weeks, so I hope you try them at home and enjoy them.
Remember! If you have any questions or would like to suggest any recipes yourselves, we would be more than happy to hear from you. Please use the online email response on my website and Chef Carmelo will get back to you.
Ciao for now……..
Recipe for Roasted Vegetables “Antipasto”:
Serves 4 people
Ingredients:
2 large purple eggplants
4 Beefsteak or Brandywine tomatoes (large)
500g Yellow potatoes
2 Red Onions
200g Mushrooms
4 Bell Peppers – Red, Yellow, Orange mix
Salt/Pepper
Fresh Oregano
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
Method:
Preheat the oven to 400F
Slice all the vegetables with a mandolin (not too fine)
Spread sliced vegetables onto a thin oven tray and marinade in olive oil, salt, pepper and oregano for 30 minutes
Bake uncovered on the same tray for 45 minutes
Drizzle with Balsamic vinegar and serve!
Chef’s note:
You can serve this dish as an “Antipasto”, side dish or a main course by simply adding shrimps, rice or polenta, grilled chicken breast, or even with poached eggs on top!
