- extra virgin olive oil
- capsicums, halved, seeded
- courgetteszucchini, summer squashX sliced in thick diagonal slices
- fat cloves garlic, unpeeled
- dried tomatoes (or use store-bought)
- pickled mushrooms
- 2 rosemary sprigs
- 1 lemon, zest
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1 Place capsicums on a heatproof tray. Cook under a hot grill until skin blackens, then place capsicums in a plastic bag. Loosely twist to secure and leave to cool. When cold, capsicum skins will easily slide off.
2 While capsicums cool, drizzle sliced courgettes and garlic with oil. Grill until tender. Peel garlic when cool.
3 Place jars in oven preheated to 150°C for 15 minutes, to sterilise. Simmer seals in a saucepan for 10 minutes. When jars are cool, pack with layers of prepared vegetables, adding rosemary, garlic cloves and lemon zest. Fill jars until packed to the brim. Cover with oil.
4 Run a knife blade down the inside of jars to release any trapped air. Top up with oil to completely cover contents and seal.
- Including the marinated mushrooms in the antipasto will ensure the mixture is acidic enough to be safely kept. If you don't use the mushrooms, refrigerate the mixture and use it up within 3 weeks.
- You can add olives, caper berries and cubes of feta or mozzarella to your mix. If you include cheese, keep antipasto chilled and use within 3 weeks.
- Antipasto is simply vegetables and oil, so the kilojoule content per serve will vary depending on how much oil is consumed.
- One teaspoon of oil has 170kJ.
- See our article Preserving basics for some handy preserving techniques.
Nutrition Info (per serve)
No nutrition information available for this recipe.
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