Summer Veg Antipasto Salad
Summer Veg Antipasto Salad



  • 2 eggplants, sliced lengthways
  • 4 zucchinis, sliced lengthways
  • 1 yellow capsicum, quartered
  • 250g mushrooms
  • 2 tbsp white wine vinegar
  • 2 tsp oregano leaves
  • Brush the eggplant slices with olive oil and seasoning, then griddle until very soft and char-lined. Lay in a wide shallow bowl and cover with cling film to steam. Cook the zucchini and capsicum the same way, and add them to the bowl and leave covered.
  • Fry the mushrooms with some salt and pepper until soft and golden, and add them to the bowl with the rest of the vegetables. Sprinkle with the vinegar and leave - covered - for an hour to marinate. Arrange on a platter, spoon over the resting juices and scatter with oregano to serve.
45 mins
6 serving

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