Grilled vegetable and beans antipasti
Info
- Perptime 10 Min.
- Resttime 60 Min.
- Baketime 10 Min.
Ingredients
Portions
- 200 g Peppers – red and yellow
- 200 g carrots
- 200 g Mushrooms
- 1 Scarlet runner beans canned oder Mixed beans with chickpeas canned
- 7 EL Olive oil extra virgin
- 4 EL Aceto Balsamico di Modena I.G.P., Rustico
- Herb salt with iodine
- black pepper from the mill
- Paprika noble sweet
- Dried herbs: rosemary, basil, oregano – to taste
- Parmesan planed
Preparation
Preheat the oven to 180°C.
Wash vegetables. Cut out the seeds and partition walls from the peppers and cut them into approx. Cut 4 cm wide strips. Peel the carrots and cut them into slices. Cut mushrooms into slices.
Spread the vegetables and beans on a baking sheet.
Mix olive oil with balsamic, herbal salt, pepper, pepper and spices and spread evenly over the vegetables.
Put in the oven for 10 minutes, turn off the oven and put the vegetables in the warm oven for about 10 minutes. Let it rest for 1 hour.
Set up on a disk.
Tips: Also aubergines are excellent. Cut these into 0. 5 cm thick slices, salt and set aside until water leaks out. Dry the eggplants with a kitchen paper and fry them briefly in the pan on both sides before they come into the oven with the other vegetables.
Serve with planed parmesan still lukewarm.
Delicious as an appetizer with white bread and a light wine.
