Roasted Antipasti

Ingredients

• 2 Zucchini
• 4 bell peppers (red and yellow)
• 400 g Mushrooms
• 1 untreated lemon (juice and zest)
• 6 tbsp Olive oil
• 2 Garlic cloves
• Sea salt
• 2 tbsp freshly chopped basil
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash, trim, slice zucchini into rounds and cut bell peppers into strips. Clean mushrooms and halve or quarter them depending on size.

3. 3.

   Mix mushrooms with lemon zest and 2 tbsp olive oil.

4. 4.

   Peel garlic, finely chop, and combine with pepper strips, 2 tbsp oil, and salt.

5. 5.

   Toss zucchini slices with remaining oil and season with salt.

6. 6.

   Spread all vegetables on a baking tray and roast for 15-20 minutes, turning occasionally.

7. 7.

   Remove mushrooms from the tray, season with lemon juice, salt, and pepper.

8. 8.

   Fold basil into the peppers and taste.

9. 9.

   Season zucchini with balsamic vinegar and serve everything in small bowls.