Grilled antipasti vegetables with lemon soy sauce
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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.

Grilled antipasti vegetables with lemon soy sauce
Total time 25 mins
Preparation time: 20 mins
Cooking time: 5 mins
Nutrition facts (per portion): 779 kJ / 186 kcal
Fat: 15,1 g
Protein: 2,4 g
Carbohydrates: 8,4 g

Ingredients for 4 portion(s)

For the lemon soy sauce:

 

For the herb-garlic-oil:

  • 1 clove of garlic 
  • 1 sprig of thyme 
  • 1 sprig of rosemary
  • 6 tbsp extra virgin olive oil 
  • ½ aubergine (approx. 160 g)
  • 1 courgette (approx. 180 g)
  • 3 red romano peppers (approx. 220 g)

 

Preparation

  1. For the lemon soy sauce, mix all the ingredients. 
  2. 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.
  3. 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.
  4. 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.
  5. Put all the vegetables in a bowl and marinate with the lemon soy sauce.
  6. Arrange the antipasti vegetables on plates, drizzle with the remaining herb-garlic-oil and serve at room temperature.

 

Tips:

  • 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.
Total time 25 mins
Preparation time: 20 mins
Cooking time: 5 mins
Nutrition facts (per portion): 779 kJ / 186 kcal
Fat: 15,1 g
Protein: 2,4 g
Carbohydrates: 8,4 g

Ingredients for 4 portion(s)

For the lemon soy sauce:

 

For the herb-garlic-oil:

  • 1 clove of garlic 
  • 1 sprig of thyme 
  • 1 sprig of rosemary
  • 6 tbsp extra virgin olive oil 
  • ½ aubergine (approx. 160 g)
  • 1 courgette (approx. 180 g)
  • 3 red romano peppers (approx. 220 g)