Antipasti Recipe – Eats Now

Name: Antipasti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None red, 1 yellow and 1 green bell pepper, deseeded and each cut into 8 pieces; ½ tbsp olive oil; 3 tbsp lemon juice; 2 None zucchini, sliced; 1 clove garlic, peeled and finely chopped; 2 None small eggplants, cut into 1/2 inch slices; 3 sprigs fresh thyme, leaves stripped from stems; 1 None hot pepper, deseeded and cut into thin strips; 3/4 lb carrots, peeled and sliced (about 3 medium-large); 1/4 cup pine nuts; 1 lb button mushrooms

Servings: persons

1 None red, 1 yellow and 1 green bell pepper, deseeded and each cut into 8 pieces
½ tbsp olive oil
3 tbsp lemon juice
2 None zucchini, sliced
1 clove garlic, peeled and finely chopped
2 None small eggplants, cut into 1/2 inch slices
3 sprigs fresh thyme, leaves stripped from stems
1 None hot pepper, deseeded and cut into thin strips
3/4 lb carrots, peeled and sliced (about 3 medium-large)
1/4 cup pine nuts
1 lb button mushrooms

1
Preheat the broiler to high. Place the bell peppers skin-side up on a baking sheet. Broil until the skin blisters and blackens. Remove from the heat and cover with a damp tea towel until cool. Peel off the skins. Drizzle with 2 tbsp oil and 1 tbsp lemon juice. Season with salt and black pepper and allow to marinate for at least 1 hour.
2
Heat 2 tbsp oil in a frying pan set over medium-high heat and sear zucchini for 2 mins on each side. Add the garlic and saute for 1 min. Season with salt and black pepper, remove from the heat and allow to cool.
3
Lightly grease a grill pan and grill the eggplant for 3 mins on each side. Season with salt and black pepper and allow to cool. Drizzle with 4 tbsp oil and garnish with the thyme and Fresno pepper.
4
Heat 2 tbsp oil in a frying pan set over medium-high heat and saute the carrots for 5 mins. Add the pine nuts and saute for an additional 3 mins. Stir in 2 tbsp lemon juice and season with salt and black pepper.
5
Heat 2 tbsp oil in a separate frying pan set over medium-high heat and saute the mushrooms for 5 mins. Season with salt and black pepper. Serve all together.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None red, 1 yellow and 1 green bell pepper, deseeded and each cut into 8 pieces, ½ tbsp olive oil, 3 tbsp lemon juice, 2 None zucchini, sliced, and more.

Yes, Antipasti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions