Today we want to prepare a homemade antipasti di verdure – a delicious starter platter that beautifully combines the flavors and variety of Mediterranean vegetables. This rich and colorful platter presents a selection of 4 popular classic Italian appetizers that will tempt any palate. From the hearty and succulent Funghi trifolati, to the sweet and sour Caponata, to the intensely flavorful Peperonata and the delicious Zucchini alla griglia.

Amount

servings

Ingredients list

Funghi trifolati

200 g mushrooms
1 clove garlic
30 g butter
40 g olive oil extra virgin
parsley to taste
salt to taste
pepper to taste

Caponata

200 g eggplants
75 g celery
50 g onions
25 g vine tomatoes
30 g green olives pitted
10 g capers
10 g pine nuts
10 g sugar
10 g white balsamic vinegar
8 g tomato paste
salt to taste
basil to taste
sunflower oil

Zucchini alla griglia

200 g zucchini
olive oil extra virgin
balsamic vinegar of Modena
salt nach Geschmack
pepper nach Geschmack

Peperonata

250 g bell pepper red
100 g onion red
100 g strained tomatoes
1 clove garlic
olive oil extra virgin
salt to taste
pepper to taste
parsley to taste

Difficulty: easy

Cost: low

Calories: 258kcal

Prep: 1 20

Cook: 1 55

Cooling time: 2

Total: 3 15

gluten free

lowcarb

vegetarian

Difficulty: easy

Cost: low

Calories: 258kcal

Prep: 1 20

Cook: 1 55

Cooling time: 2

Total: 3 15

gluten free

lowcarb

vegetarian

Directions

Funghi trifolati

First, thoroughly clean the mushrooms and remove the earthy parts of the stems. Then cut the mushroom into bite-sized pieces.
200 g mushrooms
Peel and halve the garlic. Wash the parsley, shake dry and chop finely.
1 clove garlic
Heat the butter together with the olive oil in a large frying pan. Add the garlic and sauté briefly.
30 g butter, 40 g olive oil extra virgin
Now add the mushrooms and sauté over high heat. Stir gently several times during this process.
Season with salt and pepper and add the chopped parsley.
Finally, remove the mushrooms from the heat and set aside.

Caponata

Clean and thinly slice the onion and celery. Halve the green olives.
75 g celery, 50 g onions, 30 g green olives
Wash and dry the eggplants and tomatoes and cut them into pieces of about 2.5cm/1in. Heat a pan and toast the pine nuts for a few minutes until golden brown.
200 g eggplants, 25 g vine tomatoes, 10 g pine nuts
Heat sunflower oil in a saucepan until hot. Add a few pieces of eggplant at a time and fry for a few minutes. Remove from the pan, drain well and set aside.
Then heat olive oil in a high pan. Add the onion and brown well. Add the celery and brown well as well. Now add the capers, olives, toasted pine nuts and tomato pieces and sauté briefly. Simmer over low heat for 15-20 minutes.
10 g capers
In the meantime, prepare the sweet and sour sauce:
In a small bowl add the white wine vinegar, tomato paste and sugar. Mix everything well and after 15-20 minutes add salt and add the sauce to the pan.
10 g white balsamic vinegar, 8 g tomato paste, 10 g sugar
Slightly increase the heat and stir constantly until the smell of vinegar is gone. Then turn off the flame and add the fried eggplant and plenty of basil and mix thoroughly.
Place the caponata in a baking dish and refrigerate to cool.

Zucchini alla griglia

Cut off both ends of the zucchini. Wash it, dry well and cut into slices.
200 g zucchini
Add the zucchini slices one by one to a hot grill pan and sear on both sides. Then remove and leave to cool.
Place the cooled zucchini slices in a large shallow bowl and arrange in a circle. Season each layer with salt and pepper to taste and drizzle with a little balsamic vinegar and olive oil.
Then place in the refrigerator for at least 2 hours to infuse. Before serving, remove in time for them to reach about room temperature.

Peperonata

First, wash and dry the bell peppers. Then cut into four elongated pieces and remove the core and white fibers. Then cut into oblong strips.
250 g bell pepper
Peel and halve the onions and cut them into thin slices.
100 g onion
Heat some olive oil in a large frying pan. Add the whole peeled garlic cloves and sauté briefly. Add the onions and sauté over medium heat, stirring occasionally, until translucent for about 15 minutes.
1 clove garlic
Then add the pepper stripes and season with salt and pepper. Mix everything well and let it stew for another 15 minutes over medium heat with the lid closed.
Then remove the garlic cloves from the pan and pour the strained tomatoes into the pan. Stir briefly and simmer again for 15 minutes with the lid closed.
100 g strained tomatoes
Put the peperonata in a bowl and garnish with chopped parsley.

Arrange antipasti

Now that all four appetizers are prepared they can either be served separately in bowls, or nicely arranged on a large serving platter.
Buon appetito!

Tip

Since the preparation of all 4 dishes is somewhat more time-consuming, it is recommended to prepare them the day before and store them in an airtight container in the refrigerator.

Info

This combination of Mediterranean vegetable antipasti is perfect for social occasions, where it can either be served as a delicious prelude to a meal or as a side dish at a cozy barbecue evening with friends and family. Of course, it is also ideal for a relaxed dinner for two, accompanied by a glass of red wine and fresh bread.

Serving: 110gCalories: 258kcal (13%)Carbohydrates: 18g (6%)Protein: 5g (10%)Fat: 20g (31%)Saturated fatty acids: 6g (30%)Polyunsaturated fatty acids: 3gMonounsaturated fatty acids: 11gTrans fatty acids: 0.2gCholesterol: 16mg (5%)