Antipasti
These easy Italian antipasti make such a great starter and they're also perfect for barbecues or potlucks. The recipe is super delicious, healthy, and easy!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 1 eggplant
- 1 zucchini
- 3 bell peppers (yellow, red, and orange)
- 9 oz button mushrooms
- 2 sprigs of fresh rosemary, needles removed and roughly chopped
- 4 sprigs of fresh thyme, leaves pulled off the stem
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves of garlic, minced
- sea salt, to taste
- red pepper flakes (optional)
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