Antipasto recipe with roasted eggplant and paprika
This antipasto recipe with roasted vegetable salad with garlic, eggplant, pepper and carrots is a delicious appetizer. Healthy and simple
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.amanprana.eu.
Cooking tools:
- Citrus press
- Kitchen scale
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Peeler
- Serving platter
Ingredients
- 4 Aubergines
- 500 g Carrots
- 3 Sweet peppers
- 500 g Fresh mushrooms
- 300 ml Olive oil (Amanprana Verde Salud extra virgin)
- 6 Cloves of garlic
- 3 tablespoons Herbs (Amanprana ORAC Botanico-mix, spicy)
- A pinch Fleur de sel (Khoisan fleur de sel)
- 2 Lemon, the fresh juice of
- 2 bunches Flat-leaf parsley
- 1 bunch Wild garlic
- 1 twig Thyme
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Antipasto Salad
savorrecipes.com
Antipasto Salad Recipe | Classic Italian Flavors
ihavenet.com
Eggplant Antipasto - alive magazine
alive.com
Roasted Veggies Antipasto Plattter Recipe
healthygffamily.com
Roasted Eggplant Salad with Chickpeas - Vegan Foods
foodsdictionary.com
Roasted Vegetable Antipasti with Balsamic and Olive Oil - alive magazine
alive.com
Vegetarian Antipasto Salad Recipe
cuisineathome.com
Antipasto Platter
thatslife.com.au