Grilled antipasti vegetables with lemon soy sauce
A delicious Italian-style cold starter of colourful grilled vegetables with an aromatic fruity note from lemon and Mirin.
For the lemon soy sauce, mix all the ingredients.
For the herb-garlic-oil, peel and crush the garlic. Wash the herbs, pat dry, chop finely and heat slowly in a small saucepan with the garlic and oil.
Wash and trim the aubergine and courgette and cut into slices about ½ cm thick. Cut the romano peppers in half, remove the seeds and slice into wide strips.
Coat the vegetables with the herb-garlic oil and fry in a heated pan or griddle, turning occasionally, for about 5 minutes. Carefully peel off the skin of the romano peppers.
Put all the vegetables in a bowl and marinate with the lemon soy sauce.
Arrange the antipasti vegetables on plates, drizzle with the remaining herb-garlic-oil and serve at room temperature.
Preferably use a griddle pan to achieve char lines.
Immediately put the grilled peppers into a bowl, cover with cling film and let cool for about 10 minutes (no longer). This will loosen the skin very easily.
Garnish with fresh rosemary and lemon slices.
Recipe as PDF
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