Roasted Vegetable Antipasti

Ingredients

• 150 g small radicchio (1 small radicchio)
• 4 Roma tomatoes
• 1 head garlic
• 1 eggplant
• 2 small zucchinis
• 2 chicories
• 300 g green asparagus
• 1 stalk leek
• Salt
• Pepper
• 4 tbsp olive oil
• 2 sprigs Rosemary

Instructions

1. 1.

   Wash and trim the radicchio, cut into strips and remove the tough stem. Wash and halve the tomatoes. Split the head of garlic horizontally. Wash the eggplant and zucchini. Slice the eggplant lengthwise into rounds. Cut the zucchini lengthwise into rounds.

2. 2.

   Wash and trim the chicories, halve them lengthwise and remove the tough stems. Wash the asparagus, peel the lower third and cut off the woody ends. Trim the leek, halve it lengthwise, wash, dry and cut into thirds.

3. 3.

   Arrange the vegetables on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with olive oil and roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20–25 minutes until golden brown, turning once. Remove rosemary needles. Sprinkle over the vegetables five minutes before the end of cooking.

4. 4.

   Remove the vegetables from the oven and serve warm or cold.