Vegetable antipasti recipe | delicious. magazine

Ingredients

• Marinated tomatoes
• 400g cherry tomatoes
• A few fresh thyme sprigs
• 2 fresh bay leaves
• Extra-virgin olive oil (about 150ml)
• Roasted fennel with chilli oil
• ½ red chilli, finely chopped
• 1 tsp sea salt
• 6 tbsp extra-virgin olive oil
• 1 large fennel bulb, trimmed and cut lengthways into 8 wedges
• 1 tbsp fennel seeds
• Courgette ribbons
• 2 large courgettes (see tip)
• 125g buffalo mozzarella, at room temperature
• A few fresh basil sprigs, leaves finely sliced
• Extra-virgin olive oil to drizzle
• Finely grated zest and juice ½ lemon
• Focaccia or similar bread to serve