Antipasto Platter Recipe – D'Open Kitchen Culinary School

Ingredients

• 1 Egg Plant
• 2 cloves Garlic minced
• 1 tsp Oregano
• 1 tbsp White Vinegar
• 8 tbsp Olive Oil
• 0.5 tsp Chili Flakes
• Oilve oil to drizzle
• Salt and Pepper to taste
• 1 Zucchini
• 1 clove Garlic minced
• 1 tsp Marjoram
• 1 tsp Parsley
• 1 tbsp White Vinegar Lemon Juice
• 4 tbsp Olive Oil
• 1 Large Capsicum or 2 medium
• 1 tsp Rosemary
• 1 tsp Thyme
• 1 tbsp Balsamic Vinegar
• 3 tbsp Olive Oil
• 1 pack Cubed Cheese
• 1 pack Cured Deli Meat
• 1 Baguette